These Vegan Asparagus and Cheese Puff Pastry Bundles make a perfect quick and easy but delicious appetizer, side dish, or savory brunch recipe! They are also great for an elegant Mother's Day snack along with a fresh salad or for any other spring day you need a simple side for lunch or dinner!
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Toss together the asparagus, olive oil, salt, and pepper.
Roll the pastry sheet out on a floured surface and use a pizza cutter to cut it into 6 or 8 squares (depending on size).
Spread the dairy-free cream cheese on each square. Follow with a slice of dairy-free cheese and 3-4 stalks of asparagus (depending on size). Take 2 corners of the pastry and wrap them up and over the asparagus, pressing to seal (see above photo). Repeat with remaining squares, then arrange them on the prepared baking sheet, leaving some space between each bundle.
Brush each pastry with non-dairy cream and a drizzle of olive oil. Transfer them to the oven and bake for 20-25 minutes or until puffed and golden brown.
Sprinkle with more salt and pepper and thyme if desired and serve immediately with a drizzle of lemon juice.
Puff Pastry: When using frozen puff pastry, it should be thawed from frozen, but not left out at room temperature for very long! If it is too warm, it will be difficult to work with, and it won’t puff up as much during baking.