Vegan Cheesy Fig Pastries Bosh TV

Cheesy Fig Pastries

  • Super simple
  • 0:35 plus cashew soaking time
  • 13 ingredients

Looking for ideas for Christmas plant-based finger food? These cheesy fig pastries are the perfect party sharers whether your guests have a vegan diet or not. Creamy cashews, gooey plant-based 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.

Serves: 4

Ingredients

For the cashew cheese

  • 1 tsp salt
  • 2 tbsp coconut oil
  • 300g cashews
  • 60ml plant-based milk
  • 1 garlic clove
  • 1 tbsp Nooch
  • ½ lemon juice

For the rest of it

  • 1 tbsp balsamic vinegar
  • 1 tbsp agave syrup
  • 1 sheet of plant-based puff pastry
  • 2 ripe figs
  • 10g thyme leaves
  • 30g walnuts

To serve

  • rocket or watercress

Before you start

Preheat the oven to 180°C, fan setting | Baking Tray | Powerful blender | Baking sheet

Step 1

For the cashews

  • Soak cashew nuts overnight, or for a few hours in hot water (this is important)

Ingredients

  • 300g cashews
  • 1 tbsp Nooch
  • ½ lemon juice

Step 2

Blend the sauce

  • Put the cashew nuts, plant-based milk, salt, coconut oil, nutritional yeast, lemon juice and garlic clove in the blender and blitz into a smooth cream

Ingredients

  • 1 tsp salt
  • 2 tbsp coconut oil
  • 60ml plant-based milk
  • 1 garlic clove

Step 3

Prepare the pastry

  • 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

Ingredients

  • 1 sheet of plant-based puff pastry

Step 4

Assemble the tart

  • 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

Ingredients

  • 2 ripe figs

Step 5

Finish baking and serve

  • 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 rocket or watercress

Ingredients

  • 1 tbsp balsamic vinegar
  • 1 tbsp agave syrup
  • 10g thyme leaves
  • 30g walnuts