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Mini vegan 'cheese' tarts with sprout and walnut slaw
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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.
Course Appetizer, Main Course, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Christmas, Dinner party, Slaw, Valentines, Vegan cheese tarts
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

Makes 6 tarts