Ingredients:
1 package of Knorr vegetable soup mix
8oz of Tofutti vegan sour cream
7-8oz Daiya Jack Style Wedge, shredded
1 cup of Follow Your Heart Vegenaise, I used a little less
1 box of Puff Pastry Sheets, thawed
1 Mini Muffin Pan
Directions:
Pre Heat oven to 400
In a medium bowl mix together your ingredients, (minus the pastry sheets of course!)
Roll out one sheet to 12x8 inches
Cut out roughly 24, 2 inch squares
Press each square into your lightly greased mini muffin pan
Place a spoonful of your cheese mix into each pastry shell
Bake in pre heated oven for 15 minutes until bubbling and golden brown
Repeat with remaining sheet and mixture
By Schyler Whitney of
Msvegan.com
[Photo: @Msvegandotcom]
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