This will be my third Thanksgiving as a vegan and every year I try to come up with something different (and QUICK/EASY) to serve. Last year I veganized my favorite potatoes au gratin recipe and this year, I wanted to try to makes a rift off a savory cashew tart. I found some beautiful looking leeks at the grocery store and thought they would be great in a tart with some buttery yellow potatoes. I’m definitely making this for friends-giving this year and I hope you do too!
What you need:
1 pre-made pie crust (I used a mix but it didn’t turn out great so I think a frozen dough would be the best but if you’re not looking for something fast, you can definitely make your own!
2 Leeks (chopped in half and sliced thin)
3 Yellow potatoes, diced
1 Cup soaked cashews
1 Tsp Salt
1.5 Tbsp Lemon Juice
5 Tbsp Arrowroot Powder
1.5 Cups Water
Pepper to taste.
Pre-bake the crust according to the directions
While the crust is baking, sauté the leaks in a little bit of olive or coconut oil until soft. Dice and boil the potatoes in salted water until soft.
Blend the Cashews, salt, lemon juice, arrowroot, and water until smooth. Once the veggies are cooked and the cashew mixture is creamy, combine in a mixing bowl. Pre-heat your oven to 375.
Pour the mixture into the piecrust and spread evenly, cook for ~45 minutes or until the pie is firm to the touch. I broiled mine for a couple minutes to get a nice crust (but I put it in for too long! Keep an eye on it). You can serve straight out of the oven or let it cool down to room temp. It’s great either way. This is a super fast recipe and requires minimal dishes which is great for Thanksgiving!Cashew Tart, Gillian Kreft, Leek & Potato Tart, Savory Tart, Thanksgiving, Thanksgiving Entree, Thanksgiving Side, vegan brunch, vegan home cooking, vegan thanksgiving