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0
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minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Tartlet
- Allergens:nuts,gluten
- Seasons:all
- Cuisines:
- Courses:snacks,dinner,brunch
Recipe Description
These vegan Beet and Cashew Cheese Tartlets are a colorful and delightful appetizer. Made with a savory crust and topped with rich cashew cheese and roasted beets, they’re sure to impress your guests.
Ingredients
- 1 cup all-purpose flour (for gluten-free, use almond flour)
- 5 tablespoons cold vegan butter
- 1/4 cup ice water
- 1/2 cup raw cashews, soaked for 4 hours
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 medium beet, roasted and sliced
- Fresh thyme, for garnish
Steps:
- In a food processor, pulse the flour and vegan butter until crumbly. Gradually add ice water until a dough forms. Chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough and cut into circles. Press into mini tart pans and prick the bottom with a fork.
- Bake for 10 minutes. Let cool.
- Blend cashews, nutritional yeast, lemon juice, and salt until smooth.
- Fill each tart shell with cashew cheese and top with a beet slice. Bake for 15 minutes.
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