Austin's Vegan Red Cabbage Onion and Cashew Cheese Tart
Basic Cashew Cheese
2 cups raw unsalted cashews, soaked
1/2 cup nutritional yeast
1/4 cup white wine , plus moreover if need
1/4 cup fresh lemon juice, plus more to taste
1 teaspoon garlic powder
1 teaspoon Celtic sea salt, plus more to taste
1/2 teaspoon mustard
Soak raw Cashew in cold water over night. Drain the soaked cashews and rinse thoroughly.
Place cashews into the food processor with the other ingredients and pulse until you reach your desired consistency. Add more wine as needed. Tweak lemon juice, garlic, salt, and onion powder to taste.
Transfer the cheese cloth and let set in refrigerator overnight to drain excess water into a bowl.
Note: cheese can be made up to three days before.
Pastry for Tart
2 1/2 cups all-purpose flour
1 teaspoon of salt
1 teaspoon of black pepper
1 Tablespoons fresh thyme
1/2 pound (1 stick) vegetable shorting
1/4-1/2 cup of ice water
Combined flour, salt, pepper and thyme in a food processor using dough blade.
Add shortening and process until mixture is like cornmeal.
Slowly pour in ice water with mortar running until mixture holds together.
Form into a ball.
Wrap in plastic wrap and press into a flat disk.
Chill until firm.
Note: can be made day or two before making the tart.
Red cabbage and onion filling
2 Tablespoons olive oil
2 sweet white onions sliced 1/4 inch thick
1/4 head red cabbage, shredded
2 Tablespoons balsamic vinegar
1/2 cup white wine
2 Tablespoons fresh thyme
1 teaspoon organic sugar
Salt and pepper to taste
Preheat oven to 425F
Heat oil in a large sauté pan over medium heat. Add the onions; cook until soft. Add cabbage; reduce heat. A wine, thyme, vinegar, sugar, salt, and pepper. Cover; cook 10 minutes. Uncover and turn up heat cook until all liquid is gone; stir often. Let cool to room temperature.
Directions to Assemble Tart
Roll out pasty. Using a 9" tart pan with parchment paper in the bottom place pasty in the tart pan and clean up edges of the pastry.
With pie weights, bake15 min in oven until crust is firm.
Let cool completely, remove pie weights.
Add cashew cheese in the bottom on the tart; about 1/4" thick. Spoon in cabbage and onion filling. Chill for 15 to 20 minutes. Bake 15 to 25 minutes; serve hot.