Our very popular Sun-Dried Tomato & Basil cashew cheese is the star of this dish! These cheesy pastries are a perfect indulgence for your guests who are eating vegan or dairy-free.
1 pkg. vegan puff pastry 1 pkg. Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese 1 Tbsp. olive oil 2 red peppers sliced 1 lb. asparagus, rough ends removed Pinch of salt 1 recipe tomato sauce (see below) Large handful of chopped fresh basil
1 x 400 g. ( 14 oz ) tin chopped tomatoes 1 Tbsp. tomato puree 1 Tbsp. vegan Worcestershire sauce (or use some tamari)
2 tsp. brown sugar Pinch of salt 1/2 tsp. black pepper
1. Preheat the oven to 400 degrees F. 2. 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. 3. 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. 4. Roll out the sheet of puff pastry on a floured surface until ¼ inch thick. Spread evenly with Sun-Dried Tomato & Basil cashew cheese. Leave a little space at each side. 5. Next add the tomato sauce, then the peppers and asparagus. Sprinkle with chopped fresh basil. 6. 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. 7. 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.
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