This lovely plant-based cheeze is slathered with a generous layer of raspberry jam, topped with dried cranberries and toasted almond slivers before being neatly wrapped up in a delicious puff pastry package. It's like Christmas. A very delicious Christmas. In fact, you should make this for Christmas. Or simply because it's Monday. I made this for the holidays (my first attempt at something like this!) and it was devoured before all of the guests arrived. Vultures. A family of vultures!
1 Batch of this Cheeze. (After mixing in the nutritional yeast and salt, omit the remaining instructions and instead form into a slightly flattened ball/patty and set in the fridge until you're ready to assemble Cheeze En Croute).
3/4 heaping cup raspberry preserves, I love this one
1/3 cup dried cranberries
3 tablespoons toasted almond slivers
1 package puff pastry dough
1 tablespoon plant-based milk
Preheat the oven to 400°F.
Take 1 puff pastry sheet out of the container and let thaw on the counter for 15 minutes.
Sprinkle some flour on a clean surface, unravel the pastry and roll with a rolling pin to a 14-inch square.
Spread the raspberry preserves over the dough, leaving a 2-inch perimeter. Sprinkle with cranberries and almonds, then place the prepared cheese in the center.
Dip your fingers into the plant-based milk and run them along the edges of the pastry. Fold the pastry up over the cheeze to cover it. Trim away any excess pastry.
Place seam-side down on a baking sheet and bake for 20 minutes. Remove from oven and serve.
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