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These puff pastry wrapped asparagus spears make perfect appetizers for all kinds of celebrations! They’re easy to make and absolutely scrumptious. You’d never guess they were vegan!
Asparagus season has arrived and I’m so ready! I love my winter comfort food, but by the time spring arrives I’m always looking forward to all the veggies that come with warm weather. Asparagus is one of the first of those veggies to show up every year, which is a big reason why it gets me so psyched up…along with the fact that it’s DELICIOUS!
These vegan puff pastry packets are a great way to use that delicious early spring asparagus. They’re fun to make, delicious to eat, and perfect for occasions like Easter, which is coming right up!
- Ingredients You’ll Need
- How They’re Made
- Leftovers & Storage
- More Vegan Appetizers
- Puff Pastry Wrapped Asparagus with Creamy Cashew Cheese
Ingredients You’ll Need
- Raw cashews. These are the base for our creamy dairy-free cheese, which I’ve adapted from my vegan cream cheese recipe. They must be raw. Roasted cashews will result in the flavor and texture being all wrong. You’ll need to soak them in water for a few hours in order to soften them up for blending.
- Lemon juice.
- Fresh herbs. We’re using parsley and chives, but feel free to experiment with other fresh herbs, like basil or dill. They must be fresh though — dried herbs won’t give you a good result in this particular recipe.
- Puff pastry. Make sure the puff pastry you buy is vegan, which, as luck would have it, many brands that you’ll find at the store are! I used Pepperidge Farm brand.
- Fresh asparagus.
- Olive oil. You could substitute another high-heat oil, or even vegan butter if you’d like.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Start by making the cheese. Drain and rinse your soaked cashews.
- Place the cashews into a blender or food processor bowl with the water, lemon juice, garlic, and salt. Blend everything until smooth.
- Add the herbs to the blender, blend again briefly, just to mix the herbs in.
Note: This recipe makes more cheese than you’ll need, but I don’t recommend scaling down the batch size unless you’ve got a really small blending device. I like to serve the extra cheese on the side, but you could also save it for another use. It’s freezer-friendly!
- Roll your (thawed) frozen puff pastry sheets into 12 inch by 12 inch squares, then cut the squares into smaller squares, 4 by 4 inches each.
- Spoon about a tablespoon and a half of cheese onto the center of each square, then arrange a few asparagus spears over the cheese so that they extend diagonally from corner to corner of the square.
- Wrap up the pastry squares by pinching opposite corners together over the asparagus.
- Brush or mist the pastry and asparagus very lightly with olive oil, pop them in the oven, and bake until golden.
Tip: Ideally, you’ll want to set your puff pastry out on the counter a couple of hours in advance to thaw. But it’s totally fine to thaw it using the defrost setting on your microwave if you forget!
- I like to serve my puff pastry wrapped asparagus with some lemon wedges and any leftover cashew cheese on the side.
Leftovers & Storage
Puff pastry wrapped asparagus is best served immediately, but if you do have leftovers they’ll keep in a sealed bag or airtight container in the fridge for about 3 days. Reheat them in a 400°F oven just until they’re heated throughout.