These vegan Beet and Cashew Cheese Tartlets are a colorful and delightful appetizer. Made with a savory crust and topped with rich cashew cheese and roasted beets, they’re sure to impress your guests.
Tartlet
Vegan Beet & Cashew Cheese Tartlets
These vegan Beet and Cashew Cheese Tartlets are a colorful and delightful appetizer.
About this recipe
Method
Tested in our kitchen
In a food processor, pulse the flour and vegan butter until crumbly. Gradually add ice water until a dough forms. Chill for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the dough and cut into circles. Press into mini tart pans and prick the bottom with a fork.
Bake for 10 minutes. Let cool.
Blend cashews, nutritional yeast, lemon juice, and salt until smooth.
Fill each tart shell with cashew cheese and top with a beet slice. Bake for 15 minutes.
Courses: Snacks, Dinner, Brunch
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