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5 from 1 vote
Plate of Puff Pastry Wrapped Asparagus on a white wooden surface.
Puff Pastry Wrapped Asparagus with Creamy Cashew Cheese
Prep Time
15 mins
Cook Time
15 mins
Soak Time
4 hrs
Total Time
4 hrs 30 mins
 

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!

Course: Appetizer
Cuisine: American
Servings: 18 pieces
Calories: 218 kcal
Author: Alissa Saenz
Ingredients
For the Cashew Cheese
  • 2 cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
  • ½ cup water, plus more as needed
  • 1 ½ tablespoons lemon juice
  • 1 garlic clove
  • 1 ½ teaspoons salt, plus more to taste
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
For the Asparagus Wraps
  • 2 sheets (about 1.1 pounds or 490 grams total) frozen vegan puff pastry, thawed
  • 2 pounds fresh asparagus spears, trimmed (Note 1)
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 425°F.

  2. To make the cashew cheese, place the cashews, water, lemon juice, garlic, and salt into a blender or food processor and blend until smooth. You can add a bit of extra water to the mixture if needed for blending, but don't go overboard or it will become runny.

  3. Add the parsley and chives. Pulse the machine to incorproate them into the mixture.

  4. Give the mixture a taste-test and add more salt if you'd like.

  5. Roll your puff pastry sheets into 12 x 12 inch squares, then cut each square into 9 smaller (4 x 4 inch) squares. You should have 18 squares total.

  6. Spread about 1 ½ tablespoons of cashew cheese onto the center of each square. Reserve any extra cheese for serving.

  7. Arrange a few asparagus spears over each puff pastry square, extending diagonally from corner to corner.

  8. Pinch opposite corners on either side of the asparagus together tightly, so that the pastry wrapps over the asparagus and cheese.

  9. Arrange the asparagus wraps on baking sheets, leaving at least 1 inch between them. (Note 2) Brush or mist the pastry and aspargus with olive oil, and bake until the pastry is puffy and golden, about 15 minutes.

  10. Serve.

Recipe Notes
  1. To trim your asparagus spears, simply grab both ends of a spear and bend it until it breaks. It should break in just the right spot to remove all of the woody fibers at the bottom.
  2. You'll probably need to bake these in batches, unless you've got a very large oven.
  3. This recipe makes a nice big batch (18 pieces!). You can cut it in half, but I don't recommend reducing the cashew cheese portion of the recipe. Unless you have a very small blending device, you'll probably have trouble blending less than 2 cups of cashews at a time. Instead, I recommend saving the extra cheese for another use (like crackers, bagels, or sandwiches), or sealing it up and freezing it for next time you make these.
Nutrition Facts
Puff Pastry Wrapped Asparagus with Creamy Cashew Cheese
Amount Per Serving (1 piece (1/12 of batch))
Calories 218 Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 5g25%
Sodium 291mg12%
Potassium 195mg6%
Carbohydrates 17.8g6%
Fiber 2.2g9%
Sugar 2.4g3%
Protein 5.5g11%
Calcium 21mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.