Ingredients
Scale
- 1 sheet of puff pastry (make sure it’s vegan)
- 2 tbsp plant milk
- 1 pinch turmeric
For the filling:
- 2/3 cup cashews, soaked
- 1 zucchini
- 1 avocado
- 2 cloves of garlic
- 1 lemon, juice
- 1 tsp fresh, chopped chili pepper
- 1 tbsp chopped chives
- 2 scallions
- salt, pepper
Instructions
- Cut puff pastry into 8 strips and roll each strip on a roll or cream horn mold*, following the shape of the molds. Mix together milk and turmeric and brush the rolls with this mixture, so they get a nice, yellow colour.
- Bake puff pastry rolls at 200°C/400℉ for 20-25 minutes. Cool completely, then remove the molds.
- Meanwhile add cashews, diced zucchini, garlic and lemon juice to a food processor or blender, and processor until completely smooth. This might take a few minutes, so be patient. Once the mixture is smooth and creamy, add diced avocado, chopped chili pepper, chives and scallion, season with salt and pepper, and pulse a few times.
- Pour the mixture into a piping bag and pipe the mixture into the puff pastry rolls. You can also dip the edges into chives, chili, lemon zest or some vegan cheese. Enjoy!
Notes
*If you don’t have a store-bought roll or horn mold, you can make those easily at home too. Just take 2 empty tin foil rolls (the thin roll with very thick paper would work best), and wet them a bit. Then cut them into 4 pieces each and tightly wrap them in tin foil. You might need to brush these ‘molds’ with oil, so the rolls are easier to remove.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack
- Cuisine: Vegan