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Green Meal
Spring Asparagus Tart with Herbed Cashew Cream & Radish
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This flaky vegan tart is topped with creamy herbed cashew spread, roasted asparagus, and thinly sliced radishes for a little crunch. A fresh and colorful spring dish that works for Easter or any weekend lunch.
Serves
4-6
Time
40 min
CO2e
2.2 kg CO2e per kg
Let's cook it
Ingredients
Base:
- 1 sheet vegan puff pastry (10x10 inches), thawed
- Olive oil, for drizzling
Herbed Cashew Cream:
- 1 cup raw cashews, soaked 4+ hours or boiled 10 min
- 2 tbsp lemon juice
- ½ tsp Dijon mustard
- 1 garlic clove
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ cup water
- 1 cup mixed fresh herbs (dill, basil, chives, oregano), chopped
Topping:
- 1½ bunches asparagus, ends trimmed
- 3 radishes, thinly sliced
- Extra herbs or lemon zest, for garnish (optional)
Base:
- 1 sheet vegan puff pastry (26x26 cm), thawed
- Olive oil, for drizzling
Herbed Cashew Cream:
- 140 g raw cashews, soaked 4+ hours or boiled 10 min
- 30 ml lemon juice
- 2 g Dijon mustard
- 1 garlic clove
- 6 g nutritional yeast
- 3 g salt
- 60 ml water
- 20 g fresh herbs (dill, basil, chives, oregano), chopped
Topping:
- 450 g asparagus, ends trimmed
- 3 radishes, thinly sliced
- Extra herbs or lemon zest, for garnish (optional)
Steps
- Preheat & Prep:
- Preheat oven to 390°F (200°C). Line a baking sheet with parchment paper.
- Place puff pastry on the sheet and let it thaw slightly according to package instructions.
- Preheat oven to 390°F (200°C). Line a baking sheet with parchment paper.
- Make the Cashew Cream:
- In a food processor, blend soaked cashews, lemon juice, mustard, garlic, nutritional yeast, salt, and water until completely smooth (about 1–2 minutes).
- Add the herbs and pulse a few times to combine — don’t over-blend, keep it flecked and fresh.
- In a food processor, blend soaked cashews, lemon juice, mustard, garlic, nutritional yeast, salt, and water until completely smooth (about 1–2 minutes).
- Assemble the Tart:
- Score a 1-inch border around the edge of the puff pastry without cutting through.
- Spread cashew cream evenly inside the border.
- Arrange asparagus over the top, alternating direction. Drizzle lightly with olive oil.
- Add the sliced radishes last, spaced out gently over the top.
- Score a 1-inch border around the edge of the puff pastry without cutting through.
- Bake:
- Bake for 20–25 minutes, or until the pastry is golden and crisp.
- Let cool slightly before slicing.
- Bake for 20–25 minutes, or until the pastry is golden and crisp.
- Serve:
- Slice into 6 pieces and top with extra herbs or lemon zest if desired.
- Best served warm, but leftovers can be stored for up to 2 days and reheated in the oven.
- Slice into 6 pieces and top with extra herbs or lemon zest if desired.
Enjoy !
Nutrition info
Nutrition per serving
Calories
370
18%
Protein
8g
16%
Fat
25g
36&
Saturates
5.5g
28%
Fibre
4g
16%
Carbs
26g
10%
Sugars
3g
3%
Salt
0.7g
12%
Reference Intake (RI %) for adults
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