1. Preheat oven to 400° F and line 2 baking sheets with parchment paper. Unfold puff pastry sheets onto lightly floured surface and roll into 2 10 x 12-inch rectangles. Arrange 1 puff pastry sheet on each baking sheet.
2. Drain cashews. Add cashews, Country Crock Plant Cream, garlic, lemon juice, nutritional yeast, Dijon mustard, salt and pepper to bowl of a food processor and process for about 2 minutes or until you reach a smooth consistency, scraping down the sides. Add fresh herbs and pulse a few times to incorporate.
3. Evenly spread cashew cream mixture over the puff pastry sheets, leaving about a 1-inch border around the edges, then sprinkle with Violife 100% Vegan Just Like Grated Parmesan.
4. Arrange asparagus, in a single layer over the cashew cream. Brush edges of tarts with melted Country Crock Plant Butter and drizzle remaining Plant Butter over asparagus. Bake 20 to 25 minutes, rotating baking sheets halfway through cooking or until puff pastry is golden and crispy.
5. Cut each tart into 6 to 8 portions and serve while warm. Enjoy!
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Directions
1. Preheat oven to 400° F and line 2 baking sheets with parchment paper. Unfold puff pastry sheets onto lightly floured surface and roll into 2 10 x 12-inch rectangles. Arrange 1 puff pastry sheet on each baking sheet.
2. Drain cashews. Add cashews, Country Crock Plant Cream, garlic, lemon juice, nutritional yeast, Dijon mustard, salt and pepper to bowl of a food processor and process for about 2 minutes or until you reach a smooth consistency, scraping down the sides. Add fresh herbs and pulse a few times to incorporate.
3. Evenly spread cashew cream mixture over the puff pastry sheets, leaving about a 1-inch border around the edges, then sprinkle with Violife 100% Vegan Just Like Grated Parmesan.
4. Arrange asparagus, in a single layer over the cashew cream. Brush edges of tarts with melted Country Crock Plant Butter and drizzle remaining Plant Butter over asparagus. Bake 20 to 25 minutes, rotating baking sheets halfway through cooking or until puff pastry is golden and crispy.
5. Cut each tart into 6 to 8 portions and serve while warm. Enjoy!