Raw Cheese Tarts (Vegan & Gluten Free)

The idea for these raw savoury cheesy tarts have been hanging around in my head for a little while now – do you ever have that? An idea for a recipe which you keep coming back to and eventually you’ve just got to make it…hmm might just be me!

My theory was that I could make a delicious savoury tart base in the same way I make my usual raw cheesecake bases –  just swap the sweet dates for something savoury and moist to stick everything together. So I thought that sun dried tomatoes would do just the job.
And it worked! The tomatoes bind everything together beautifully and is so satisfyingly savoury. My cheesy tart filling of cashew cheese is so good – really rich and cheesy, great served with a light salad to counter the richness. I’ll definitely be making these yummy little tarts again – I’m thinking that my vegan pesto, hummus or red pepper dip would also be super delicious fillings.

I have some big news guys! A few weeks ago now I took the crazy/scary/exciting decision to hand my notice in at my marketing job to follow my passion and develop my blog (so recipe development, photography, writing, workshops, etc etc.) Plus work with Andy to develop our food consultancy business and continue to develop my nutritional knowledge with my health coach training.

I can’t tell you how excited I am, but it’s really big move for me as I’ve always worked for big companies and had a regular income – but I feel like I’ve got to see where my heart takes me ???? Thank you all for your support, love Niki

Raw Cheeese Tarts (Vegan & Gluten Free)

Raw Cheeese Tarts (Vegan & Gluten Free)

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  Makes 4 tarts servings
  30 minutes preparation time
  None cook time

Ingredients

  • Cashew cheese filling;
  • 1 cup cashews (soaked for at least 1 hour)
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 2 tbs. lemon juice
  • 2 cloves garlic (optional)
  • 2 tbs. apple cider vinegar
  • 1 tbs. dijon mustard
  • Pinch Himalayan salt and black pepper
  • 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 tbsp nutritional yeastToppings
    Cherry tomatoes

Directions

  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 9cm)  and up the sides. Pop in the fridge 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 woth cherry tomatoes, olives, fresh herbs Etc

 

7 Comments

  1. Dee on July 31, 2016 at 8:38 pm

    Beautiful work Niki! I answered your comment on my blog. Your gravatar works fine! Dee xx.

    • Niki on August 29, 2016 at 8:13 am

      Yay! And thank you so much Dee! ????

  2. Cassie on August 25, 2016 at 5:31 am

    Wow, who knew that cheesecake could be savory??? I think this is one of the most clever recipes I’ve ever seen! These little tarts look phenomenal!

    • Niki on August 29, 2016 at 8:13 am

      Hey Cassie!
      Aww thank you so much lovely ????????

  3. Poonam on June 30, 2017 at 4:16 am

    Could I replace the cashews with almonds? Can’t have cashews!

    • Niki on July 15, 2017 at 5:02 am

      Hi Poonam
      You can but I think that Macadamia would be better still.

      Best wishes
      Niki xx

  4. […] Get the recipe here. […]

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.