Spiral Vegetable Tart with Creamy Vegan Sauce

Ingredients

• 1 1/2 cups of chickpea (ground besan) flour, plus some extra to flour a chopping board
• 3/4 teaspoon of quality sea salt (use less if desired)
• 1/4 cup of rice bran oil
• 1/4 cup of chilled filtered water
• 1/2 can white beans - drained and rinsed
• 1/2 cup of soaked raw cashew nuts (must be raw and unsalted)
• up to 1/2 teaspoon quality sea salt (I use 1/4 teaspoon)
• 1 1/2-2 teaspoons of garlic powder
• Optional: 1/4 teaspoon of citric acid or ascorbic acid
• 2 tablespoons of chives
• 3/4 cup of rice milk or cashew milk (or non-dairy milk of choice)
• 1/4 small leek (for the centre piece, optional)
• 1 medium sweet potato (kumara)
• 1 medium purple sweet potato
• 1 medium white sweet potato
• 1 small handful of chives
• 1 small handful of parsley
• One batch of 'creamy vegan sauce' (above)