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Cheesy Fig Pastries
Looking for ideas for Christmas vegan finger food?
The Cheesy fig pastries are the perfect veggie party sharers whether your guests have a vegan diet or not.
This vegan snack recipe is the perfect Christmas party food idea. Creamy cashews, gooey vegan cheese cheesiness...it’s what Christmas is all about. If you liked our pizza tarts from our first book, you’ll go ga-ga for these.
For the cashew cheese
- 300g cashew nuts
- 60ml plant-based milk
- 1 tsp salt
- 2 tbsp coconut oil
- 1 tbsp nutritional yeast
- ½ lemon (juice)
- 1 garlic clove
For the rest of it
- 1 sheet pre-rolled puff pastry
- 2 ripe figs
- 10g thyme leaves
- 30g walnuts
- 1 tbsp balsamic vinegar
- 1 tbsp agave nectar
- Baking sheet
- Baking tray
Soak cashew nuts overnight (this is important).
Preheat oven to 180℃
Put the cashew nuts, plant-based milk, salt, coconut oil, nutritional yeast, lemon juice and garlic clove in the liquidiser and blitz into a smooth cream.
Take the puff pastry out of the packet and unroll it on to the baking tray, keeping it on the parchment paper it’s wrapped in. Take a sharp knife and run the tip of the knife lightly around the edge of the sheet to score a 1½ cm border.
Generously spread the cashew cheese over the puff pastry making sure you stay inside the borders. Cut the figs into quarters and neatly place the pieces over the cheese. Drizzle the tart with olive oil, put the tray in the oven and bake for 15 minutes.
Roughly chop the walnuts. Take the tray out of the oven, sprinkle over the thyme leaves, drizzle over the balsamic vinegar, agave nectar and sprinkle over the walnuts. Put the tray back in the oven and bake for a further 10 minutes.
Take the tart out of the oven, cut into slices and serve immediately with a side of fresh watercress.