• Sarah Louise Johnson

Raw vegan cheese and tomato tart

I really enjoyed the buckwheat pastry base on my desert so adapted the recipe a little to make a savoury version. i think i could work with it a bit more but again i collectively merged a few recipes, adding my own twists to make this raw vegan savoury tart.


I made the buckwheat pastry base first


I started by blending 1/3 of a cup of sunflower seeds so they were more of a flour like texture. I then added 1 cup buckwheat flour, 3 tablespoons of solid coconut oil, salt and pepper to taste. I think some sun dried tomatoes or herbs would be lovely but I didn't have any in. Blend in a food processor adding a little cold water at a time till you have dough like texture.


I then rolled out the dough adding extra buckwheat flower to stop it sticking to the board and rolling pin.

once done I pressed it into a tart tin and popped into the dehydrator till crispy.


I then made a cheese sauce by blending


1/2 cup pre soaked cashews

1/2 cup of pine nuts

1/2 cup nutritional yeast

Juice of one lemon

1 clove of garlic

2 tbs. apple cider vinegar

Seasoning

add filtered water till desired consistency


Once the tart was ready I added the cheese sauce then topped with cherry tomatoes, onion and herbs. I served it with an organic salad and sprouts.













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