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Home / Recipes / Herbed Cashew Cheese Tart with a tomato and onion topping

Herbed Cashew Cheese Tart with a tomato and onion topping

herbed cashew cheese tart with a tomato topping

1 hour

Warming, nutty, fruity and sweet. Just add vegan custard, cream, or ice cream and you will have achieved perfection in a bowl.



  1. 120g buckwheat flour
  2. 55g spelt flour
  3. 15g vegan nutritional yeast
  4. 1 clove garlic
  5. pinch sea salt
  6. 50g coconut oil
  7. 100g cooked wholegrain rice

Cashew Cheese Spread

  1. 150g Suma cashews, ground
  2. 1½ tsp Suma garlic powder
  3. ½ tsp Suma dried basil
  4. ½ tsp Suma dried oregano
  5. juice ½ lemon
  6. 1 tsp Suma apple cider vinegar
  7. 110ml-170ml water


  1. 1 large onion
  2. 2 cloves garlic, minced
  3. 1 tsp Suma paprika
  4. squeeze Suma agave nectar
  5. handful spinach, chopped
  6. 10g sorrel, chopped
  7. 3-4 tomatoes


  1. Preheat oven to 160ºC (gas 3). Grease your pie dish well with coconut oil.
  2. To make the base, place all base ingredients in a food processor including the cooked rice. Mix until it forms a dough. You may need to add a bit of water, it will be a sticky-ish dough but will form into a ball in the processor.
  3. Press the dough into your pie dish with floured hands, make sure it is even. Poke holes in the crust with a fork before placing in the oven for around 10 minutes, you only want it ‘just cooked’, it should not be browning at this stage.
  4. While you blind bake the pie crust, prepare the cashew cheese by combining all ingredients in a bowl – the cashews must be properly ground first. This by-passes the soaking usually required before using cashews as a dairy substitute in cheese recipes. The cashew cheese should be a thick spread with a distinctive garlic and herb taste. Start with ¼ cup water and add more in stages if it needs it. Adjust seasoning if necessary, add just a pinch of Himalayan pink salt if you like.
  5. Fry the onion and garlic in coconut oil, adding water rather than more oil if required. Add the paprika and agave (if using ). Add the spinach and sorrel to your onion & garlic mix and briefly fry. Set aside.
  6. Check your pie crust and remove from oven if it is ready – just cooked. Spread the crust with the cashew cheese spread first. Layer the onion filling on top before topping with your tomatoes.
  7. Place your pie in the oven and cook for about 25 minutes, you will need to keep an eye on it and perhaps grill the top for 5 minutes at the end. Rest for 5 minutes before serving.