Vegan Asparagus and Pesto Cashew Cheese Tart with Lemon Arugula

G (1 box) silken tofu, drained

Cup cashews, soaked

Cup nutritional yeast

Tbsp light miso

Tsp dried thyme

Tbsp olive oil

Tbsp vegan basil pesto

Lbs fresh asparagus, tough bottoms trimmed (about 2 bunches)

Tsp everything bagel spice

Cups arugula

Tbsp extra virgin olive oil

Tbsp lemon juice

Zest of 1 lemon

Dried chili flakes

Coarse salt

Preheat the oven to 400°f

Line 2 baking sheets with parchment paper

In a high-speed blender or a food processor, blend the tofu, cashews, nutritional yeast, miso, and thyme until smooth

On a lightly floured surface, roll out each sheet of puff pastry to about 1/4″ thick

Place each pastry on prepared baking sheet

Using a sharp knife, score a 1″ border on the puff pastry

Brush the border of each sheet with olive oil

Spread 2 tbsp of pesto on each sheet of pastry, leaving the pesto off the borders

Gently spread about 3/4 cup of the tofu-cashew mixture over the pesto

Place the asparagus over the tofu-cashew mixture, alternating tips to bases

Sprinkle 3/4 tsp of the everything bagel spice over the borders of each tart

Bake for 18-20 minutes or until dark golden

For best and even baking results, bake the tarts separately, keeping one in the fridge until baking

For the lemon arugula and to serve:

In a medium sized bowl, toss the arugula with the olive oil, lemon juice and lemon zest

Place half the arugula over each tart and sprinkle with additional coarse salt, pepper, and dried chili flakes as desired