Vegan Leek Tart

why make this recipe

A Vegan Leek Tart is a delicious and satisfying meal that’s perfect for anyone looking for a plant-based option. It’s creamy, rich, and full of flavor thanks to the sweet leeks and smooth cashew cream. Plus, it’s simple to make and can serve as a great centerpiece for brunch, lunch, or dinner.

how to make Vegan Leek Tart

Ingredients:

• 1/2 cup raw cashews (soaked overnight)
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1/2 tsp white vinegar
• 2 tbsp vegan butter
• 5 medium leeks (about 19 ounces / 540g)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp ground black pepper
• 1 cup flour
• 1/4 cup vegan butter (at room temperature)
• 2-3 tbsp water
• 1/8 tsp salt

Directions:

Cashew Cream

1. Drain the soaked cashews and place them in a blender.
2. Add 1/2 cup of water, nutritional yeast, and white vinegar.
3. Blend until smooth and creamy. Set aside.

Leeks

1. Clean the leeks thoroughly, removing any dirt.
2. Slice the leeks and sauté them in a pan with 2 tablespoons of vegan butter over medium heat.
3. Cook until the leeks are soft and translucent, about 10 minutes. Season with salt and pepper. Remove from heat and mix in the cashew cream.

Pie Crust

1. In a bowl, mix the flour and 1/8 teaspoon salt.

2. Add 1/4 cup of room temperature vegan butter and mix until crumbly.

3. Gradually add 2-3 tablespoons of water until the dough comes together.

4. Roll out the dough and fit it into a pie dish. Trim any excess.

5. Pour the leek and cashew cream mixture into the crust.

6. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until the crust is golden.

how to serve Vegan Leek Tart

Let the tart cool for a few minutes before slicing. It’s delicious warm or at room temperature. Serve it on its own or with a fresh salad for a complete meal.

how to store Vegan Leek Tart

Store any leftover Vegan Leek Tart in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in the oven or microwave before serving.

tips to make Vegan Leek Tart

• Make sure to soak the cashews overnight for a smooth texture.
• Feel free to adjust the seasoning based on your taste preferences.
• For a bit of extra flavor, add herbs like thyme or rosemary to the leeks while sautéing.

variation

You can add other vegetables like spinach or mushrooms to the filling for added nutrition and flavor. Also, try using different plant-based cheeses for a twist!

FAQs

Can I make this tart gluten-free?
Yes! Use gluten-free flour for the crust instead of regular flour.

How can I make the tart ahead of time?
You can prepare the tart up to the baking stage, then store it in the fridge for up to a day before baking.

What can I serve with Vegan Leek Tart?
It pairs well with a simple green salad, roasted vegetables, or a side of quinoa for a complete meal.

Vegan Leek Tart

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A creamy and satisfying vegan tart made with cashew cream and sweet leeks, perfect for brunch, lunch, or dinner.

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Ingredients

Scale 1x2x3x

• 1/2 cup raw cashews (soaked overnight)
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1/2 tsp white vinegar
• 2 tbsp vegan butter
• 5 medium leeks (about 19 ounces / 540g)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp ground black pepper
• 1 cup flour
• 1/4 cup vegan butter (at room temperature)
• 2–3 tbsp water
• 1/8 tsp salt

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Instructions

1. Drain the soaked cashews and place them in a blender.
2. Add 1/2 cup of water, nutritional yeast, and white vinegar, then blend until smooth and creamy. Set aside.
3. Clean and slice the leeks, then sauté them in a pan with 2 tablespoons of vegan butter over medium heat until soft and translucent, about 10 minutes. Season with salt and pepper and mix in the cashew cream.
4. In a bowl, mix the flour and 1/8 teaspoon salt. Add 1/4 cup of room temperature vegan butter and mix until crumbly.
5. Gradually add 2-3 tablespoons of water until the dough comes together. Roll out the dough and fit it into a pie dish, trimming any excess.
6. Pour the leek and cashew cream mixture into the crust.
7. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the crust is golden.
8. Let the tart cool for a few minutes before slicing and serving.

Notes

Pair with a fresh salad or store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: vegan, leek tart, plant-based, creamy tart, healthy recipes