These bites are filled with creamy cashew cheese, sweet cranberry sauce, and fresh rosemary. All encased in crispy phyllo dough.
Whether you’re hosting a small, safe New Years Eve gathering or enjoying a special meal to yourself, appetizers are a must on the menu. I mean, at least for me. You bet I am ready for food before the main course comes out.
These little bites, although they take a bit of time, are so worth it. They are packed with flavor and contain simple ingredients.
Did I mention they are 100% plant-based too?
There are three components to this recipe:
Creamy cheesy cashew cream, which consists of cashews, non-dairy milk, olive oil, garlic, salt, pepper, and nutmeg.
Sweet & tart cranberry sauce containing fresh cranberries, sugar, water, orange juice, orange zest, and a cinnamon stick.
Crispy phyllo dough shell
All of these delectable components are combined to form a delicious crispy, sweet, creamy, and tart treat.
The cranberry sauce is first prepared in a saucepan then set aside to completely cool.
All of the cashew cream ingredients are blended together in a high-speed blender.
The bites are assembled by stacking two phyllo sheets on top of another and cutting it into nine even rectangles. A dollop of cashew cream is added followed by a bit of cranberry sauce. They are folded up and topped with a rosemary sprig.
No need to be perfect with folding the bites. We are going for that “rustic” look.
These Vegan Cheesy Rosemary and Cranberry Bites are…
- Sweet and tart
- Creamy and crispy
- Simple and easy
- Oh so delicious
- 12 oz. fresh cranberries
- ½ cup water
- ½ cup sugar
- Juice from ½ orange
- 1 tsp orange zest
- 1 cinnamon stick
- 1 cup raw cashews (soaked overnight or in boiling water for 30 min.)
- ½ cup + 2 tbsp non-dairy milk
- 1 tbsp olive oil
- 3 cloves garlic
- ¼ tsp kosher salt
- Pinch of black pepper
- Pinch of nutmeg
- 8 phyllo sheets (thawed)
- ¼ cup non-dairy milk
- Fresh rosemary
Start by preparing the cranberry sauce. Stir together all ingredients in a medium saucepan. Bring to a low boil, then reduce to simmer for 10-15 minutes until thickened. Take off the heat. It will continue to thicken as it cools.
Add all cashew cream ingredients to a high-powered blender. Blend on high until thick and creamy. Adjust salt and pepper amount as desired. Set aside.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Roll out two phyllo sheets (approx. 12×9") stacked on top of one another. Cut into thirds lengthwise then in thirds the other way (total of nine rectangles). Spoon ½ tsp cashew cream into the center of each rectangle followed by 1/2 tsp cranberry sauce. Pour non-dairy milk into a small bowl. Use a small pastry brush to lightly brush the edges of each rectangle with milk. Lightly gather the top and bottom of the rectangle (long side) and pinch towards the center until the filling is slightly exposed. Pinch in the sides (see photos for reference). Repeat with all rectangles and the other four phyllo sheets. Top each rectangle with a rosemary sprig.
Place each bite on the prepared baking sheet. Bake for 8 minutes (no more) or until golden brown. Watch them carefully because they burn easily! Serve immediately.