Ingredients
Scale
- 3/4 cup of cashews, preferably soaked
- 1 can of cannellini beans
- 1 tbsp mustard
- 1 lemon, juice
- 2 cloves of garlic
- 2–4 tbsp nutritional yeast
- 1,5 tsp oregano
- 1,5 tsp basil
- 1 tbsp summer savory
- 2 tbsp cornstarch
- 2 cans of artichoke hearts
- 1/2 cup pitted kalamata olives
- 1 cup of frozen peas
- 1 pack of puff pastry*, make sure it’s vegan
- salt**, pepper
Instructions
- Add cashews, beans, mustard, lemon juice, garlic, nutritional yeast, herbs, starch, salt, pepper and about 2/3 cup of water*** to a blender and blend until completely smooth.
- Press puff pastry into your baking forms. I used a large 23 cm/9 inch dish, but you can use 2-4 smaller dishes instead. Prick pastry with a fork a few times.
- Spread half of the cashew-bean mixture over the bottom of the tart, then layer artichoke hearts, peas and olives. Pour the rest of the mixture on top. Decorate tart with a few extra veggies, for a prettier finish.
- Bake for 30-40 minutes at 200°C/400°F. Let stand for 5-10 minutes before serving. Enjoy!
Notes
*You can use any of your favorite quiche/tart bases, but I was lazy, so I went for puff pastry. But it’s going to taste way better with a homemade one!
**Use black salt for a more eggy taste.
***For an even creamier result use plant milk instead of water. Or for an extra fancy version use white wine.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan