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My Darling Vegan
Cashew Cream and Asparagus Tart

Make any holiday special with this Vegan Cashew Cream and Asparagus Tart. Made with puff pastry for a delicious and decadent side dish for your holiday table.

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
 
Course: Side Dish
Cuisine: Vegan
Servings: 8 people
Calories: 235 kcal
Author: Sarah McMinn
Ingredients
Asparagus Tart
  • 1 sheet vegan puff pastry
  • about 30 stalks of asparagus
  • 1/2 cup lemon cashew cream, recipe to follow
  • 4-5 cloves garlic
  • 1 tablespoon olive oil
  • salt and pepper
Lemon Cashew Cream
  • 1/4 cup water
  • 1/2 cup raw cashews
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon agave nectar
  • juice of 1/2 lemon
  • salt
Instructions
  1. Preheat the oven to 400 degrees F. Remove the puff pastry from packaging and let thaw for 30 minutes. Once it's thawed enough to move, gently open up the pastry so that it's laid flat. Gently mark a 1" border around the entire pastry. With a fork, poke holes around the bottom of pastry leaving the border untouched.
  2. While the puff pastry is thawing, snap off the bottom 1" of asparagus stocks and boil for 7 minutes, until slightly tender. Remove from water and let cool.
  3. In a high powered blender mix together the ingredients for the lemon cashew cream until it's thick, creamy, and smooth. Pour into puff pastry and spread evenly over the bottom, leaving the borders clean.

  4. Lay the asparagus over the cashew cream. Brush tops and sides with olive oil then top with minced garlic, fresh-squeezed lemon juice, salt, and pepper.

  5. Bake for 15-20 minutes until the border is golden brown.
  6. Let cool 10 minutes before serving.
Recipe Notes

Serving and Storing - Eat it the same day. The best puff pastry should be eaten the same day it’s made. Pretty quickly the tart will lose it’s flaky, heavenly goodness.

Make in Advance- If you do want to make them in advance, you can make the crust and cashew cream filling up to two days in advance. Store them separately. The filling should be stored in an airtight container in the refrigerator. The tart shells should be covered and stored at room temperature. When ready to eat, just assemble and serve!

Recipe Tips

  1. Use a high-powered blender when making cashew cream. Otherwise, your cashew cream will be grainy. If you don't have a high-powered blender, soak the cashews in water for at least 6 hours before preparing the tart.
  2. Thaw your puff pastry. Don't start assembling your asparagus tart until your puff pastry is thawed. If it's too cold, the pastry might break apart.
  3. Do not overcook your asparagus. You want your asparagus to still have a bite to it. It should still snap when it's broken in two.
  4. Bake at a higher temperature.  Puff pastry is filled with (vegan) butter and needs high baking temperatures so that it doesn't melt out.
  5. Do not overbake. Once those edges have just begun browning pull them out. The pastry will continue to harden as it cools.

Nutrition Facts
Calories Per Serving: 235
% Daily Value
Carbohydrates 17g 6%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 3g 19%
Sodium 77mg 3%
Potassium 77mg 2%
Sugar 1g 1%
Vitamin C 0.5mg 1%
Calcium 9mg 1%
Iron 1.4mg 8%