1 tin cannelloni beans (rinsed and drained)
150ml dairy-free milk (I used soya)
4 tbsp nutritional yeast
1 heaped tsp asafoetida (or 1 small garlic clove)
juice of 1 lemon
half tsp wholegrain mustard
1 tsp salt
half tsp black pepper
2 tsp cornstarch
2 red onions
1 tbsp oil
2 tbsp balsamic vinegar
1 tbsp liquid sweetener (maple syrup, honey or agave)
handful of crushed walnuts
handful of chopped chives
Preheat your oven to 180 degrees celsius.
Start by making your pastry, (the method for my broccoli shortcrust pastry will be linked below, and if you didn’t want to use mine, any shortcrust would work).
Cut your pastry into rounds large enough to fit into your cupcake/tart tins.
Simply slot them into your tins and mould round the shape.
Cover with tinfoil and place into the oven for 5 minutes.
To make the filling, soak your cashews in boiling water for 20 minutes.
Once the time is up, place them in a blender with all the other filling ingredients until they form a smooth cheesy sauce.
For quick caramelised onions, chop your red onions into thin semi-circles.
Place them into a pan on high heat with oil and salt.
After a couple of minutes add your balsamic.
When your onions are tender add your sweetener and allow to caramelise for a minute.
Take off the heat.
To assemble, fill the tart crusts almost to the top with the cheese sauce, followed by the caramelised onions on top.
Bake for 10 minutes.
Once your 10 minutes are up, sprinkle crushed walnuts on top of each tartlet and bake for another 10 minutes.
Shortcrust Recipe - https://www.plantandplate.co.uk/post/broccoli-shortcrust-pastry
Once finished, leave to cool for 15 minutes and garnish with chopped chives! Enjoy! x