INGREDIEN
Fresh Garlic 3 cloves
Sea Salt 1 teaspoon
Fresh Basil ½ cup
Fresh Thyme 3 teaspoons
Sun Dried Tomatoes ½ cup
Vegan Cream Cheese 2- 8oz packages
*Or your fav homemade recipe
Fresh Asparagus trimmed 1 bunch
Vegan Cheese Shred your fav brand or homemade recipe 1½ cups
Vegan Parm Cheese for sprinkling on top
1 Package Vegan Puff Pastry
Preheat the oven to 400F
Line 2 sheet pans with silicone mat or parchment paper
Mash the garlic cloves with the sea salt to form a paste
Cut the basil & sun dried tomatoes into julienne strips
In a medium bowl smooth out the vegan cream cheese & add the garlic paste, sun dried tomato & fresh basil & thyme & mix until you have a smooth spread
Cut the puff pastry into 3 rectangles (easy to follow the folds in the frozen sheets after they have thawed)
Prick the surface for steam vents then spread the cream cheese herb mixture over each rectangle leaving a ¼” border that you will then fold over towards the center creating a wall, crimp with a fork to hold shape
Lay the asparagus over the cheese mixture then sprinkle with your fav vegan cheese & Parmesan
Bake for 25-30 minutes or until the puff pastry is nicely golden browned
