Serve these tasty canapés if you’re having guests and they’ll be blown away, they’re delicious and look very cool. Or, bake a tray for yourself and you can pretend you live in a magical world of edible cutlery!
1 sheet of puff pastry
Cream Cheese Ingredients:
1 cup cashews (soaked)
1/2 cup water
1/2 lemon (juice)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
2 tbsp nutritional yeast
Sun dried tomatoes (diced)
Basil leaves (ripped)
1 Lay the pastry sheet out on a parchment lined baking tray. Place five teaspoons on top, 3″ apart. Using a small sharp knife cut around each spoon leaving an inch gap. Be sure to follow the shape of the spoon.
2 Leaving the spoons on top of the pastry, bake in the oven at 180C for 15 mins. Once baked take out and leave to cool. Remove the teaspoons from the pastry.
3 Put the ‘Cream Cheese’ ingredients in a liquidiser and whizz them up into a thick cream.
4 Spoon small dollops of the cream cheese onto the ends of each pastry spoon. Top with tapenade, sun dried tomato and ripped basil.
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