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.

mini-vegan-cheese-tarts-with-sprout-and-walnut-slaw 1

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

mini-vegan-cheese-tarts-with-sprout-and-walnut-slaw 1a

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.
Prep time: 15 mins
Cook time: 1 hr
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.

To serve

  • Serve the tarts with some slaw on the side.
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