Anti Inflammatory Vegan Caramelized Onion Tartlets

Total time2 hr 10 min

Prep time35 min

Cook time1 hr 5 min

Anti Inflammatory Vegan Caramelized Onion Tartlets

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Ingredients

6 servings

For the crust

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

3 large yellow onions, thinly sliced
2 tbsp olive oil
½ tsp salt
1 tsp fresh thyme leaves
1 tbsp balsamic vinegar

For the cashew custard

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
¾ cup water
2 tbsp nutritional yeast
1 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt

For serving

fresh thyme sprigs, for garnish (optional)

Instructions

1
Place the raw cashews in a bowl, cover with cold water, and soak for at least 2 hours. Drain and rinse before using.
2
Make the crust: combine the flour and salt in a food processor and pulse twice to mix. Add the cold cubed vegan butter and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together when pressed between your fingers — it should hold without being sticky. Turn the dough out, press into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.

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