Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Raw Cashew Cheese Tarts With Sun-Dried Tomato Crust [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These tarts are filled with creamy cashew cheese and are crusted with walnuts, sunflower seeds, pumpkin seeds, and salty sun-dried tomatoes. They are deceivingly "cheesy" and pair beautifully with some fresh mixed greens and sliced grape tomatoes.

Raw Cashew Cheese Tarts With Sun-Dried Tomato Crust [Vegan, Gluten-Free]

Serves

4

Cook Time

30

Ingredients

For the Cashew Cheese Filling:

  • 1 cup cashews (soaked for at least 1 hour)
  • 1/4 cup water
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic, optional
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Pinch Himalayan salt and black pepper

For the Base:

  • 1 cup walnuts
  • 1/2 cup sunflower seeds
  • 1/4 pumpkin seeds
  • 1/4 flax seeds
  • Pinch sea salt
  • Twist black pepper
  • 1 cup sun-dried tomatoes
  • 1 tablespoon nutritional yeast
  • Cherry tomatoes

Preparation

  1. Add all the base ingredients to your food processor and blitz until the mix comes together. Remove the mix and divide into four. Press the mix into the bottom and edges of the tart cases (I used 3-inch) and up the sides. Pop in the refrigerator while you get the filling ready.
  2. Clean your food processor then add all the cheese filling ingredients and blitz until smooth and creamy.
  3. Top the tarts with the filling then pop them back in the fridge to firm up a little.
  4. Eat as they are or top with cherry tomatoes, olives, or fresh herbs.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Tempting vegan recipes that are light, natural, and flavorful. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant based and organic where possible. I hope my passion for plant- based food shines through and it may tempt you in to trying it for yourself.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Pesto Gnocchi With Olives and Sun-Dried Tomatoes [Vegan]

Pesto Gnocchi With Olives and Sun-Dried Tomatoes [Vegan]

Creamy Raw Chocolate Espresso Pie [Vegan]

Creamy Raw Chocolate Espresso Pie [Vegan, Gluten-Free]

White Bean Cinnamon Muffins [Vegan]

White Bean Cinnamon Muffins

Couscous Stuffed Eggplant with Lemon Tahini Sauce [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Cashew Cheese Tarts With Sun-Dried Tomato Crust [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX