Mini Vegan 'Cheese' Tarts with Sprout and Walnut Slaw

These lovely little cheesy tarts make a lovely festive starter or tasty lunch. With gorgeous caramelised onions, and a creamy 'cheese' filling.

Cheesy, nutty tarts with double sweet caramelised onion, which pairs incredibly well with earthy nutty crust and creamy cashew filling.

As the tarts are quite rich I have served with a fresh and crunchy sprout and walnut slaw on the side — if you don’t like cooked sprouts — eating them are in a salad or slaw could be a great way to try them — way more crunchy. I love them.

I made these little tarts in a muffin/cupcake tray, which makes them super easy to make — just lay the crust dough in the holes, then fill and bake.

Some other filling ideas (depending on the season) are; cashew ‘cheese’ and mushroom, pesto and roast veg, or ‘cheese’ and roast cherry tomatoes.

I hope you enjoy, xx

The Recipe

Mini vegan 'cheese' tarts with sprout and walnut slaw

Prep time: 15

Cook time: 1

Makes 6 tarts

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Ingredients

For the caramelised onions

2 onions sliced into strips
3 tbsp olive oil
Sea salt

For the cashew cream 'cheese'

150 g cashews soaked for at least 2hrs
3 tbsp nutritional yeast
1 tsp white miso
1 tsp sea salt
1/2 tsp smoked garlic granules
1 tbsp apple cider vinegar
3 tbsp self raising flour
1/2 tsp baking powder
50 ml water

For the tart base

2 tbsp ground flaxseed
6 tbsp water
50 g ground walnuts
150 g plain flour
2 tbsp oil
7 tbsp almond milk
Pinch sea salt

For the fillings

1 tsp per tart of caramelised onion marmalade or chutney
18 walnuts halves
Fresh thyme
Olive oil

For the spout slaw

85 g white cabbage sliced finely
50 g sprouts sliced finely
30 g walnuts

For the dressing

1 tsp wholegrain mustard
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
Pinch sea salt

Instructions

To cook the caramelised onions

Add the oil and sliced onion to a small pan and fry slowly on a low heat for 15-20 minutes until caramelised.
Then add the salt and pepper. Set aside.

To make the cashew 'cheese'

Add all the ingredients to a food processor or high-speed blender and blitz until smooth.
Mix in the caramelised onions

To make the tart

Preheat the oven to 180c
Make the flax egg by mixing the ground flax and water in a bowl - set aside to thicken.
Blitz the walnuts in a food processor to a chunky crumb.
Then add all remaining ingredients and blitz throughly to form a dough. Set aside

To compile

Grease a 6 hole muffin tin.
Roll the dough into a ball and then divide the dough into 6.
Then roll each out into small discs.
Transfer the dough discs to the muffin tin and press into the bottom and fold over the sides to make a lip over the edge.
Prick the bottom with a fork, then spoon 1tsp of chutney into the bottom.
Now spoon in the cheesy onion mix on top.
Top with walnuts and fresh thyme and bake for 15 minutes.
Remove from the oven to cool a little.
Brush a little olive oil over the top.

To make the slaw

Add all the ingredients to a bowl and mix to combine.
Make the dressing by combining the ingredients in a jar, then pour over the slaw.
Mix to combine.

Mini Vegan 'Cheese' Tarts with Sprout and Walnut Slaw

The Recipe