When I talk to people about eating more plant-based foods and eliminating dairy, one of the questions that normally comes up is, ‘How can you live without cheese?’
This is easy because nut cheese is the real deal, with its fabulous ‘cheesy’ taste. I was never fond of strong dairy cheeses so cashews, macadamias and almonds are amongst my favourites because of they are milder on my palate and very easy to customise.
The tart crusts are great to make ahead of time (wrap in cling film in the fridge so they don’t dry out) and the filling and topping can be added when ready to serve for lunch or supper, coupled with a salad.
The filling in this recipe can be used on its own as a dip or spread with crackers, toast, nachos etc.
Chopping board, knife, food processor, blender, cling film, and one 9-inch tart tin or a chef’s ring.
Makes 4 tarts
- 200g almonds
- 130g carrot, grated
- 2 tablespoons organic coconut oil
- 1 teaspoon dried Italian mixed herbs
- Salt, pinch
- 200g of cashew nuts, soaked and rinsed
- 3 tablespoons of nutritional yeast (eg. Engevita)
- 15g red onion, finely diced
- 3 tablespoons lemon juice
- 1/2 teaspoon Himalayan salt
- 100ml water
- A few cherry tomatoes
- 1/2 yellow sweet pepper, deseeded and cut into thin strips
- Mixed small green lettuce leaves, rocket or basil
- 2 tablespoons olive oil
- Lemon juice
- Pinch of chilli flakes
- Salt and pepper, pinch
For the crust…
Process the crust ingredients first in the food processor until they are finely chopped.
Depending on whether you are making one big tart or several tartlets, place your chef ring or tart tin on a plate or larger platter.
Place enough cling film over the bottom and up the sides so that you are able to easily lift out the finished firm tart base at the end.
Divide the mixture into the tart containers. Press the mixture into the bottom and up the sides to create the crust, then place them in the fridge to firm up a bit.
For the filling…
Place all the filling ingredients in the blender and blend until really smooth. Pour the filling mixture into the crusts whilst still in the moulds and using a spatula, knife or back of a spoon, even out the mixture. Sprinkle over a few chilli flakes. Put the filled crusts back into the fridge.
Marinate the peppers for 20 minutes
Take tarts out of the fridge. Place tarts on serving plates and decorate with the rest of the topping ingredients or have as a side salad. Drizzle over dressing to finish and serve.