You will need:
- 1 1/2 cups all purpose flour
- 1 tsp sea salt
- 2 tsp dried rosemary
- 1/2 cup olive oil
- 2 tbsp unsweetened plant milk
- 2 cups raw cashews, soaked
- 1/2 cup water, plus more for blending
- 1/4 cup nutritional yeast
- 1 1/2 tbsp lemon juice
- 1 tbsp vinegar
- salt and pepper, to taste
- 1 cup tomatoes, sliced
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine flour, salt and rosemary.
- In a separate bowl, whisk together olive oil and plant milk.
- Create a well in the center of the dry mixture and pour the olive oil mixture. Use a fork to gently form the dough.
- Pat the dough into a greased 11-inch tart pan. Bake at 400 degrees for 30 minutes.
- In the meantime, prepare the cheese. To a high-speed blender add soaked cashews, water, nutritional yeast, lemon juice, vinegar and salt. Blend until thick and creamy. You may need to scrape the inside of the blender a few times to make this happen.
- Pour cashew cheese into baked tart crust. Place tomato slices on top and drizzle with olive oil and a dash of cracked pepper.
- Bake at 375 degrees for 30 minutes.
- Allow to cool before cutting and serving.