Savory Sun-Dried Tomato Pesto Palmiers

1. Soak the cashews in boiling water for one hour. Drain and set aside. Take the puff pastry out of the freezer to thaw on the counter. 2. Place the cashews, almond milk, nutritional yeast, apple cider vinegar, and garlic powder in a food processor and process until a thick, smooth ricotta “cheese” has formed. 3. Add the spinach, basil, walnuts, garlic, olive oil, and sun-dried tomatoes and process until a smooth spread has formed. Salt and pepper to taste. 4. Once thawed, open the sheet of puff pastry to lay flat. Spread half of the sun-dried tomato pesto onto each sheet of puff pastry. Fold each side of the pastry into the center and then fold one side onto itself, as though closing a book. From the side it should look like an elephant ear. 5. Refrigerate for about ten minutes, then slice the puff pastry into slices. You can also freeze the puff pastry at this point to cook at a later date. Each sheet should yield about 12 palmiers. Place the slices flat on a parchment paper-lined baking sheet. 6. Preheat the oven to 400 degrees. 7. Bake for 15-minutes or until crispy and brown. Serve warm or at room temperature. Also by Olivia: Classic Vegan Lasagna
Vegan Ramen With Curry Broth
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