Just to prove that Zengarry cashew cheeses are just as versatile as dairy cheese, here is one more way to enjoy my Sun Dried Tomato and Basil Cashew Cheese.
We made them at the Plant Based Brunch Cooking Class, and they were a huge hit. They would make a delicious appetizer at your next party.
For the Tomato Sauce
Preheat the oven to 400 degrees F.
Begin by making the tomato sauce. Over a medium heat, place the tomatoes, tomato puree, vegan Worcestershire sauce and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken.
To prepare the peppers and asparagus, place them in a pan with the oil and a pinch of salt and stir fry over a low heat for 12-15 minutes until very soft.
Roll out the sheet of puff pastry on a floured surface until ¼ inch thick. Spread evenly with sundried tomato and basil nut cheese. Leave a little space at each side.
Next add the tomato sauce, then the peppers and asparagus. Sprinkle with chopped fresh basil.
Now, starting at one of the shorter ends, begin rolling the pastry up, as if you were making a Swiss roll. Put this into the fridge for 15-20 minutes to firm up.
Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with a little soya milk and bake for 30-35 minutes or until puffed up and golden.