Name: Raw Vegan Cheese Tart with Tomato & Asparagus Recipe
Total time: 1 h
Yield: 6
Ingredients: 2 Cups Walnuts; 1/4 Cup Sunflower Seeds; 1/4 Cup Flaxseeds; 1/2 Cup Almonds; 1 Tsp Onion Powder; 1 Tbsp Nutritional Yeast; 3 Tbsp Coconut Oil; 1/4 Tsp Sea Salt; Pinch of Black Pepper; 2 Cups Cashews (Soaked); 1 Cup Semi Sun-dried Tomatoes (Chopped); 2 Tbsp Nutritional Yeast; 2 Tbsp Basil; 4 Tbsp Lemon Juice; 3 Tbsp Water; 2 Tbsp Extra Virgin Olive Oil; 1/4 Tsp Ground Nutmeg; 6 Asparagus Heads

Raw 'Cheese', Tomato & Asparagus Tart Recipe

This enticing dairy-free tart is packed with protein, antioxidants, healthy fats & omega-3. Its uses home-made vegan soft cheese and pairs this with the summer vegies tomato, asparagus and basil. It's gluten-free with a nutty seedy crust that just sets in the fridge with no cooking required. A vegan delight to share at picnics and parties.

Equipment

Coffee Grinder/Blender
Food Processor
10" Silicon Flan Case
Fridge

Ingredients

For the crust

For the filling

2 Cups Cashews (Soaked)
1 Cup Semi Sun-dried Tomatoes (Chopped)
2 Tbsp Nutritional Yeast
2 Tbsp Basil
4 Tbsp Lemon Juice
3 Tbsp Water
2 Tbsp Extra Virgin Olive Oil
1/4 Tsp Ground Nutmeg
6 Asparagus Heads

Method

Enjoy!
Firstly, grind the flax and sunflower seeds using a coffee grinder or a blender. Then transfer to a food processor.
Add in the remaining ingredients and blitz until it resembles a fine, sticky crumb. If you find it is not sticking together very well, blend in another tablespoon of coconut oil.
Remove and firmly press the mixture into the bottom and edges of your flan case until it is evenly distributed. This will help to stick the crumb together. I use a 10" diameter silicon case but removing the tart is fidly. A tart case with a removable bottom may be easier to use.
Place the crust into the fridge whilst you make the filling.
Firstly, clean your food processor.
Drain and rinse the cashews. Then add them into the food processor, along with the olive oil, lemon juice, water, nutmeg and nutritional yeast. Blitz until smooth and creamy.
Add in the basil and blitz again for about 10 seconds. Set aside.
Take the crust out of the fridge and add half of the sundried tomatoes to the base, evenly distributing.
Top with the cashew mixture and evenly spread out.
Chop up the cherry tomatoes and mix in with the remaining sundried tomatoes.
Now decorate the top of the tart with the remaining ingredients and set in the fridge for at least 4 hours.
Remove the tart from the fridge and case, and serve with olives, fresh herbs or salad.
Enjoy!

Nourished By Nature

Nourished by Nature is run by Naturopath, Vanessa Jones, who is passionate about helping others explore what gives them boundless health, energy and happiness. Nourished by Nature focuses on the power of natural, real food ingredients and shows you how to incorporate them into delicious, healthy recipes.