Mouthwatering Cashew Cream Mushroom and Onion Tart: Vegan, Gluten Free

A few years ago I went strict no dairy and no eggs, it was step one in healing my digestion. Within a few short weeks, I noticed a big difference and that’s enough to stick to any program that you might not love.

However, over the years I found myself indulging in heavy dairy filled desserts on press trips… I mean when else would I be eating a macaroon in France or a heavenly chocolate mousse in Israel?! This also opened the door for a slightly larger slice of pizza on Friday nights and maybe even a little bit of ice cream..and well you see where this is going.

When all my health issues recently cropped back up, particularly the bloating I thought “well there is one thing I can control“. And I started a tracking sheet with rewards to keep me focused on no dairy and no eggs each week.

After the first week I was craving our Friday night pizza so bad, it’s a habit after all!! So I decided my reward on Sunday would be to try a new vegan place and what I found is quiet assuredly a new favorite!Cashew Cream Mushroom and Onion Tart
The following recipe is for a large tart, where as what I enjoyed was single serving tart. You can use any veggies from kale, to onions to leeks, I just happen to really love mushrooms. This dish is so creamy, no one in your house will know it’s dairy free!

Ingredients for cashew cream:
3/4 cup raw unsalted cashews, soaked in water overnight
1-2 cloves garlic (or garlic powder)
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup water

Ingredients for mushroom and onion filling:
1 1/2 tablespoons extra virgin olive oil
1 white onion diced
1 pound mushrooms, sliced
Salt and pepper to taste

Ingredients for the tart crust:
1 3/4 c. chickpea (or almond) flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 c. extra virgin olive oil
1/4 c. cold water Directions:

1. Place cashew cream ingredients (drained cashews) in food processor, or VitaMix, and blend. You want it to be smooth, not lumpy, which could take some time.
2. Heat 1 1/2 tbsp EVOO in pan and cook onions until starting to brown, then add the mushrooms, salt and pepper. Cook 3-4 minutes until most of the liquid is gone, then remove from stove.
3. In a separate bowl, combine crust ingredients with hands. After short mixing, place the dough on a floured surface and roll out to roughly 1 inch larger than your baking dish
4. Transfer dough to pan, pressing it in to the bottom and sides. Then cover the edges with a little foil so it doesn’t burn.
5. Pre-heat oven to 400 degrees and bake crust 10 minutes
6. Pour combined cashew cream and veggie mixture into crust
7. Bake 25 minutes

Do you have any food intolerances?

Do you ever treat yourself with eating at a special place?

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