AUTHOR: Chef Jaena Moynihan – @jaenalovesplants
Ingredients
- 4 cups raw cashews
- 1 ½ cups water
- 2 tbsp mellow white miso paste
- ¼ cup nutritional yeast
- ½ cup All Y’alls jerky, minced
- ½ cup dried cranberries, rehydrated
- 1 tbsp fresh thyme, minced
- 2 cloves garlic, minced
- TT salt & pepper
- 4 sheets puff pastry
- Chopped parsley for garnish
Instructions
- Prepare the Cashew Cheese: In a high-speed blender, combine the raw cashews, water, mellow white miso paste, and nutritional yeast. Blend until smooth and creamy.
- Ferment the Cashew Cheese: Transfer the cashew cheese mixture to a glass container. Cover the container with cheesecloth, securing it with a rubber band or string. Allow the mixture to sit at room temperature overnight to ferment. This will enhance the flavor.
- Combine Ingredients: In a food processor, combine the fermented cashew cheese with All Y’alls jerky, rehydrated dried cranberries, garlic, S&P, and fresh thyme. Mix until well combined. Refrigerate overnight (4 hours minimum).
- Prepare the Puff Pastry: Lay out the puff pastry sheets. Spread 1 cup of the cashew cheese mixture evenly onto each puff pastry sheet. Sprinkle with ¼ cup cashew pieces.
- Roll and Slice: Carefully roll each pastry sheet into a log. Slice each log into 1-inch pinwheels. Arrange the pinwheels on a sheet pan lined with parchment paper and chill 15-30 minutes before baking.
- Bake: Preheat oven to 425°F (200°C). Bake pinwheels 11-12 minutes or until pinwheels are golden brown and puffed up. Remove from the oven and allow to cool slightly.
- Garnish and Serve: Garnish with chopped parsley and serve.