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 xxx
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.
To serve
- Serve the tarts with some slaw on the side.
