60min 4 ppl
Cashew Cheese and Walnut Tart
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 8 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 14g
Carbs 52g
Fats 48g
About this dish
Raw cashews soaked overnight and blended until ultra-smooth form a silky, tangy filling that rivals dairy cheesecake — the real secret is a double acid hit of lemon juice and apple cider vinegar, plus coconut cream for richness and a toasted walnut-date crust that stays crisp under the filling.
Allergy Info
Gluten, Sulphites, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Medjool datespitted180 g
- Fresh lemon juiceabout 2 large lemons80 ml
- Lemon zestfinely grated1 tbsp
Tins & Jars
- Full-fat coconut creamchilled overnight200 ml
Dried Goods
- Raw cashewswhole200 g
- Walnut halvestoasted and cooled150 g
- Rolled oatsgluten-free if required40 g
- Nutritional yeast1 tbsp
- Toasted walnut halvesroughly chopped, to finish2 tbsp
Spices & Seasonings
- Flaky sea salt1 pinch
- Vanilla extract1 tsp
- Fine sea salt½ tsp
- Flaky sea saltto finish1 tsp
Oils & Condiments
- Coconut oilmelted, plus extra for greasing3 tbsp
- Apple cider vinegar2 tbsp
- Maple syrup3 tbsp
Utensils
- Food processor
- High-powered blender
- Tart tin
- Mixing bowl
- Spatula
Method
1
Place the cashews in a bowl and cover with cold water by at least 5cm.
Approx. 3 minutes
2
Soak the cashews for a minimum of 8 hours or overnight at room temperature, then drain and rinse thoroughly under cold running water.
Approx. 5 minutes
3
Lightly grease a 20cm loose-bottomed tart tin with coconut oil. Place the toasted walnuts, rolled oats, a pinch of flaky salt and the pitted dates in a food processor and pulse until the mixture resembles coarse, sticky crumbs that hold together when pressed between your fingers — about 20 short pulses.
Approx. 8 minutes
4
Add the melted coconut oil to the crust mixture and pulse 5 times to combine.
Approx. 2 minutes
5
Tip the crust mixture into the prepared tin and press firmly and evenly across the base and up the sides using the back of a spoon or a flat-bottomed glass, then refrigerate the crust while you prepare the filling.
Approx. 6 minutes
6
Drain the soaked cashews and add them to a high-powered blender with the chilled coconut cream, lemon juice, apple cider vinegar, maple syrup, vanilla extract, nutritional yeast, fine sea salt and lemon zest. Blend on high for 3–4 minutes, scraping down the sides twice, until the filling is completely smooth with no graininess.
Approx. 5 minutes
7
Pour the filling into the chilled crust, smoothing the top with a spatula, then scatter the chopped toasted walnuts over the surface and finish with a pinch of flaky sea salt.
Approx. 4 minutes
8
Cover loosely with cling film and refrigerate the assembled tart for at least 6 hours, or overnight, until firmly set before slicing and serving.
Approx. 3 minutes
