Over Easter, I made this little vegan macadamia asparagus inspired tart recipe from Lelie Durso. Leslie posted a similar one, which she made with a bechamel sauce. The vegan recipe looked so inviting, and I thought I would change it up a little. I love macadamias and wanted something with a bit more volume and texture.
The dish is so beautiful and delicate to eat on its own or with a greens salad. I can see myself enjoying this on a beautiful sunny day with a glass of vino!
We enjoyed this on Easter Sunday with some of my family, and everyone enjoyed it immensely including my dad who is not vegan and always gives me a real honest option on my vegan creations.
It’s super easy and quick to make and delicious that you will want to eat the entire thing to yourself. I added a little vegan hollandaise sauce over the top with some fresh dill, and this was a bit extra calorie decadence! You can serve with or without.
All of Ayarah’s recipes are created with simple ingredients, that you are most likely to already stock in your pantry and are under 30 minutes to make. In this day and age, I find no one wants to spend hours in the kitchen creating recipes, although I love grabbing a glass of wine and whipping up a new creation in the kitchen.
When I was a child, sitting in the kitchen watching mum make food was one of the best parts of growing up.
I loved licking the spoon and trying all her food. My passion for food stems from her in the kitchen I guess.
I hope you all enjoy this recipe and many more to follow. To enjoy the dish with my vegan hollandaise, see my recipe by clicking HERE
Happy Monday everyone.
Vegan Macadamia Asparagus Tart
Prep Time: 15 minutes
Make time: 45 minutes
Makes: 8 serves
Skill level: Easy
1 sheet of vegan puff pastry
1 bunch of asparagus around ten sticks trimmed and washed
2 cups of soaked macadamia nuts – soak for 24 hours
1/4 cup of nutritional yeast
1/2 teaspoon of sea salt
pinch of black pepper
Juice from 1 lemon – about 2 tablespoons
1 cup of water – adjust depending on the consistency
2 tablespoons of vegan hollandaise
1. Start by blending the macadamias with salt, pepper, lemon juice and water in a high-speed blender.
2. You may want to scrape down the sides a few times to get a nice texture. You are looking for the texture of a thick hummus
3. Add a little more water if needed the water is a guide only, as all nuts vary so much in water content
4. Once you have thick hummus like mixture, set to the side and prepare pastry and asparagus
5. Preheat the oven to 200 degrees
6. Using a large baking tray lined with baking paper, place 1 sheet of pastry on the tray
7. Then spoon on the macadamia mix leaving half inch gap from the edge
8. Top with asparagus sticks in aline until the mixture is covered
9. Then score the half inch gap on edge with a knife to create a beautiful frame for your dish
10. Scoring the side makes the pastry puff up on the otter edge
11. bake for 30 to 45 minutes or until golden brown
Top with fresh herbs and my vegan hollandaise for a little extra treat!
Enjoy – Ahimsa