Vegan Danish Recipe With Sweet Cashew Cheese
This sweet delicate fluffy pastry is the answer to your vegan pastry dreams. A sweet creamy cashew cheese baked into flaky puff pastry, baked until golden brown, and drizzled with a simple powdered sugar glaze. Enjoy for breakfast with your favourite latte, or for dessert.
Serving Size 12 pastries
Equipment
- 1 blender
- 1 small pot
- 2 baking sheets
Ingredients
- 1 ½ cups cashews roasted or raw
- 2 sheets puff pastry about 200g each, thawed
- 6 tablespoons powdered sugar divided
- 1 tablespoon + 1/2 teaspoon maple syrup divided
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons plant milk + a splash for the glaze
Instructions
- Bring about 2 cups of water to a boil in a small pot. Once boiling, add the cashews and turn off the heat. Cover with a lid and set aside for about 1 hour, until the cashews are soft and pliable.
- Drain the cashews and set aside. Preheat the oven to 400°F/200°C and line two large baking sheets with parchment paper or silicone baking mats.
- Add the cashews, 3 tablespoons of powdered sugar, 1 tablespoon of maple syrup, lemon juice, vanilla extract, and salt to a blender. Blend for 2-3 minutes until smooth and creamy. If too thick, add a splash of plant milk.
- Place the puff pastry sheets onto your prepped baking sheets. Cut each sheet in half the long way, then cut each half into 3 rectangular pieces.
- Using a butter knife, trace an inner rectangle onto each pastry piece, leaving about a 1/2 inch border. Press just hard enough to make an indent, without slicing through the pastry.
- Add about 1 1/2 tablespoons of the filling to each piece of pastry. Using the back of a spoon, spread the cashew filling to the edges of your traced inner rectangle.
- Mix the plant milk with 1/2 teaspoon maple syrup. Using a pastry brush, brush the borders of the pastries.
- Bake for 15-17 minutes until golden brown and crispy.
- Whisk together 3 tablespoons of powdered sugar with a splash of plant milk, and drizzle over the pastries.
Video
Notes
Roasted cashews give the cashew cheese filling a nuttier flavour and darker colour but you can also use raw cashews which result in a lighter colour and creamier texture.
For best results, let puff pastry thaw naturally, either at room temperature or if you have the time, in the fridge. Using heat can affect the texture of the pastry.
Don’t hesitate to personalize your danishes by exploring different options. Add real fruit like fresh strawberries, some fruit jam such as raspberry jam, or some chocolate chips before baking.
To get your pastry crust nice and golden brown, brush it with plant milk. I add in some maple syrup for a touch of sweetness.
If you find that the pastry is too soft to work with, pop it back in the fridge for 5-10 minutes to firm up.
Make this recipe gluten-free by using gluten-free puff pastry, which is available in many grocery stores.
Since these vegan danishes are plant-based, they’re safe to store at room temperature. Store in an airtight container, or wrap in plastic wrap. Keep for 2-3 days at room temperature, if you have leftovers (which is not a guarantee).
Reheat the pastries in the oven at 325°F for 5-7 minutes to restore their crispness.
For freezer storage, keep the pastries in a freezer-safe container and store them in the freezer for up to 3 months. Thaw at room temperature.
Nutrition Info
Serving: 1gCalories: 286kcalCarbohydrates: 25gProtein: 6gFat: 21gSaturated Fat: 5gFiber: 1gSugar: 4g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
