Vegan Savory Tart with Cashew Cream & Spring Greens - Grains & Legumes Nutrition Council
Serves 12 Preparation Time: 1.5 hours Cooking Time: 1 hour Cashew Cream Base: 120 grams raw cashews soaked for 3-4 hours 1 clove garlic or ½ tsp garlic powder 1
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Plastic wrap
- Cooling rack
- Oven
- Stove
- Refrigerator
Ingredients
- 120 grams raw cashews soaked for 3-4 hours
- 1 clove garlic or ½ tsp garlic powder
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp nutritional yeast
- 60 ml filtered water
- 1 cup Plant based Cashew Cream cheese (above)
- 6 tbsp extra virgin olive oil for greasing the pan
- 1 leek chopped finely
- 1 small onion chopped finely
- 2 cups silverbeet or chard chopped finely
- 200 grams baby spinach leaves
- Handful of fresh mint, dill chopped finely
- Salt & Pepper to season
- 1 tsp nutritional yeast to sprinkle on top
- 1 cup Kialla Pure Organic Sorghum Flour
- 1 ½ cups Kialla Pure Organic Stoneground Wholegrain Spelt flour
- ½ tsp salt
- 50 ml filtered water
- 50 ml light olive oil
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