Description
Irresistible Vegan Mushroom Tart You’ll Crave Every Time
Ingredients
Scale
- 1 cup Raw cashews (Soaked overnight)
- 1/2 cup Water (Adjust for creaminess)
- 1/4 cup Nutritional yeast (For savory flavor)
- 1 tbsp White vinegar (For brightness)
- 1 tsp Salt (To taste)
- 2 tbsp Vegan butter (For sautéing)
- 2 cloves Garlic (Minced)
- 2 cups Sliced mushrooms (Mixed varieties)
- 2 tbsp Soy sauce (Or tamari for gluten-free)
- 1 tsp Dried rosemary
- 1/2 tsp Ground black pepper
- 1 package Vegan pie crust (Pre-made)
Instructions
- Preheat the oven to 355°F (180°C).
- Blend the drained cashews, water, nutritional yeast, white vinegar, and salt in a blender for 15-30 seconds until smooth.
- Heat vegan butter in a non-stick skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Sauté the sliced mushrooms for 3-5 minutes until tender. Season with soy sauce, rosemary, and black pepper.
- Combine the cashew cream with the sautéed mushrooms in the skillet, stirring gently.
- Prepare a tart pan by greasing it, pressing the pie crust into it, and poking the bottom with a fork.
- Spread the mushroom filling evenly into the crust.
- Bake for 35-40 minutes until the crust is golden brown. Let cool for a few minutes before serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Vegan Mushroom Tart