Flaky buttery puff pastry crust with a soft mushrooms and creamy cheesy sauce.
Course Appetizer
Total Time 30 minutesminutes
Servings 6people
Author Two Market Girls
Ingredients
1pkgpuff pastry*
225g(1 cup) vegan cream cheese
45mL(3 tbsp) non-dairy milk
14g(1 tbsp) vegan butter
20g(4 cloves) garlicminced
30g(1 whole) shallotdiced
400gmixed mushrooms
5g(1/4 cup) parsleychopped
pinchsalt & pepper
Optional: Spicy Sun-dried Tomato Mayo
vegan sour creamto taste
spicy sun-dried tomatoesto taste
Instructions
Preheat oven to 400F
To a pan melt butter and cook shallots. 1-2 minutes.
Add garlic and sautee about 1 minute.
Add mushrooms and season with salt and pepper, and cook until tender. Once cooked remove from heat and add parsley. Set aside.
In a small saucepan add cheese ingredients and cook until smooth. Set aside.
Roll out puff pastry and cut into circles using a cookie cutter.
Spread cheese sauce over puff pastry pizzas and top with mushrooms. Bake on a lined baking sheet for 20 minutes or until golden brown.
Optional: Blend vegan sour cream and spicy sun-dried tomatoes together until smooth. If you can't find spicy sun-dried tomatoes you can use regular and your favourite hot sauce or pepper.
Drizzle with spicy mayo, sprinkle with fresh parsley and serve.