Ingredients Jump to Instructions ↓

  1. For the Grilled Asparagus:

  2. 1/2 pound fresh asparagus

  3. Olive oil, for brushing

  4. Salt and pepper

  5. For the Quiche:

  6. 8 ounces block-style dairy-free cheese of your choice , crumbled

  7. 2 12 1/3-ounce packages firm silken tofu, drained

  8. 1/2 cup plain soy milk or almond milk

  9. 1/4 cup nutritional yeast

  10. 3 T. finely ground cashews

  11. 3 T. cornstarch

  12. 3 T. dairy-free cream cheese, such as Tofutti

  13. 1 t. salt

  14. 1/2 t. freshly ground pepper

  15. 1/2 t. garlic powder

  16. 1/2 t. onion powder

  17. 1/4 t. turmeric

Instructions Jump to Ingredients ↑

  1. Grill the asparagus. Heat the grill to high heat. Brush the asparagus spears with olive oil. Lightly salt and pepper, and grill for about 5 minutes, or until just lightly browned and still crisp. Remove from the grill, cut into pieces and set aside.

  2. Preheat the oven to 350 F. Lightly oil a 9" pie plate and set aside.

  3. Prepare the quiche. Sprinkle about 1/2 of the crumbled dairy-free cheese in the bottom of the pie plate. Spread the asparagus on top of the crumbled dairy-free cheese. Set aside. In a blender, process the tofu, soy milk, nutritional yeast, ground cashews, cornstarch, dairy-free cream cheese, salt, freshly ground pepper, garlic powder, onion powder, and turmeric until smooth. Stir in the the remaining crumble dairy free cheese using a wooden spoon. Pour the mixture into the prepared pie plate.

  4. Bake for 35-40 minutes until golden brown, or until a toothpick inserted into the center emerges clean. Serve warm or cold


Send feedback