Get Cheesy With This Broccoli Cashew Cheese Tart With Sweet Potato Crust

vegan broccoli cheese tart

Have you tried nut cheese? If you haven’t you should!
It does not have the same characteristics of cheese as in you can’t melt it but the creaminess of this cashew nut cheese it definitely comparable!
The creaminess comes from the cashews being soaked overnight and then blended till smooth. Adding the nutritional yeast pushes it even further by giving it the cheesy taste. Then I added a bit of jazz with some fresh rosemary, garlic, and lemon juice.

I have made nut cheese a few times and if you are trying to cut back on dairy it cures the cravings that can sometimes only be satisfied with cheese. I use to eat cheese all the time but I truly believe it affected my digestion I have a bit of goat feta occasionally but this is a great substitute.



vegan broccoli cheese tartvegan broccoli cheese tart

Print Recipe
Vegan Broccoli Cashew Cheese Tart With Sweet Potato Crust
Base Method
  1. Place the flour, baking soda, salt and firm coconut oil in your food processor and blend till oil is completely combined with the flour.
  2. Then add sweet potato and lemon juice and blend till it comes together into a dough and add water.
  3. Then roll out the dough to the width of your tart pan with a rolling pin.
  4. You will need more flour to roll it out so the dough doesn’t stick to the counter. This dough doesn't have gluten in it so it will brake apart when rolling if this happens just push it back to the dough.
  5. Once the dough is rolled out, I roll it back onto my rolling pin and flop it onto the tart pan.
  6. Then push down so the dough gets into all the sides and is evenly spread out.
  7. Pierce with a fork and cover with greaseproof paper place in a preheated oven 180c (350f)
  8. Cook (also known as blind baking) until golden brown 18-20 minutes. Then cool on wire rack. This dough may have a few cracks in it but covering it with the greaseproof paper helps the dough stay together.
Filling Method
  1. Place the Soaked cashew nuts and garlic into your food processor and blend until smooth.
  2. Add the nutritional yeast, lemon, oil, salt, rosemary, and water and blend again until smooth.
  3. Lightly steam or boil your broccoli till cooked (medium softness)
  4. To assemble the tart spread nut cheese on the cooled tart shell and place cooked broccoli on top.
  5. Drizzle rosemary oil and roasted sunflower seeds to finish and slice.

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