vegan savory tart

This vegan savory tart features a creamy filling of sautéed mushrooms infused with garlic, rosemary, and black pepper. It&#039;s rustic, super simple to prepare, and requires common ingredients.

Vegan Mushroom Tart

raw cashews (soaked overnight)

water

yeast

tsp white vinegar

salt

butter

garlic

mushrooms

soy sauce

rosemary

tsp black pepper

vegan pie crust

Preheat the oven to 355°F (180°C).

Drain the soaked cashews and add them to a blender. Add the water, nutritional yeast, white vinegar, and salt.

Blend on high speed for 15-30 seconds or until smooth. You will end up with a liquid cream. Transfer to a small bowl and set aside.

Cashew Cream

Heat the butter in a non-stick skillet over medium heat. Once hot, add garlic and sauté for 1 minute.

Next, add the sliced mushrooms and sauté for 3-5 minutes or until cooked. Season with soy sauce, dried rosemary, and ground black pepper. Cook for one more minute.

Turn off the heat and add the cashew cream to the sautéed mushrooms. Stir to combine. Set aside.

Assemble: Lightly grease a 7.5-inch tart pan with oil or butter. Unroll your pie crust (or flatten it, if homemade), and press it into the tart pan. Trim off any excess dough using a pair of scissors or by running a rolling pin over the tart pan. Poke the bottom and sides of the crust with a fork.

Transfer the mushroom filling to the pie crust and spread it evenly.

Bake for 35-40 minutes or until the crust is golden brown. If using a transparent glass tart pan, you can take a look at the bottom of the pan to check if the crust is cooked.

Let cool for a few minutes before serving! You can serve it as is or with a green salad on the side.

This mushroom tart will keep for up to 4 days in the refrigerator.

Mushroom Filling

I can taste this recipe as I read it.  All you do are 5 stars!

I just made this. Scrumptious! Hearty, filling, and cozy. I was nervous because the mushrooms sprang a LOT of water while cooking, and I poured some of it down the drain. I was concerned that the pastry would get soggy. There was still a bit of water but when I put in the cashew mixture, it thickened right up. I didn’t soak the cashews overnight, but I poured boiling water over them in a mug and let it sit for a couple hours. I put some shredded vegan mozzarella on top, doubling the recipe and using a 9” tart pan. We saved two pieces for breakfast the next morning with coffee and vegan sausages. Conveniently, the pastry came its two so I guess I’ll have to make another!

I made this for my dad’s birthday and it was easy and tasty! Just what I needed for a mid week meal that felt special (I just need to buy/ make a better crust next time).

I love Mushroom. I'll try this today. Thank you for sharing!

This looks and sounds fabulous, Thomas!  Not too complex or time consuming, and I have all the ingredients on hand already.

This looks so delicious!
Thomas, I can't find vegan pie crust where I live. Do you have a recipe for a home made pie crust? 
Thanks! :)

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Vegan Mushroom Tart

Top 1 vegan savory tart recipes from across the web

The most viewed vegan savory tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Mushroom Tart

The most viewed vegan savory tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine