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Vegan Asparagus Cheese Tart

Fresh asparagus, cultured cashew cream cheese, and store-bough puff pastry dough come together to create this fresh and easy springtime dish.

Course: Appetizer, Main Course
Cuisine: American
Author: Michael Monson
  • 1 batch of cultured cashew cream cheese (recipe below)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon finely chopped fresh parsley
  • 2 sheets of vegan puff pastry dough
  • 1 pound of fresh asparagus, trimmed
  • olive oil
  1. Preheat your oven to 400 degrees fahrenheit.
  2. On a sheet of parchment paper, roll out our puff pastry dough. Depending on the size of your oven, you might have to do one at a time. Score a frame around the perimeter of the dough, about an inch and a half from the edge. With a fork, poke holes in the center portion of the dough. Bake at 400 for about 10 to 15 minutes, or until the dough starts to barely brown.
  3. Combine the cashew cream cheese, garlic powder, salt, pepper, and parsley.
  4. Remove the dough from the oven, and let cool for a couple of minutes. Spreak half of the cream cheese mixture on each dough square, and then arrange your asparagus in an aesthetically pleasing pattern.  Drizzle with olive oil, and add a bit of salt and pepper to the top.
  5. Bake at 400 for 15 minutes, or until the dough is golden brown, and the asparagus has started to soften. Cut into equal portions. Serve warm or room temperature.