Creamy Potato Leek Tart
Gang/Type: Main Dish
Ergibt/Yield: 2 - 4 Servings
  1. Preheat the oven to 190° C (380° F). Cut the puff pastry to fit in your pan and place it in the pan. Prick the bottom with a fork several times.
  2. Finely slice the leek, peel the potatoes and finely slice (with a mandoline). Heat the oil in a pan and sauté potatoes and leek in it for about 5 minutes.
  3. Blend water, cashews, nutritional yeast, salt and pepper in a high-speed blender for about 1 minute until creamy. Pour over the veggies and bring to boil.
  4. When the cream has thickened, pour the veggie mix in the tart pan, level and bake for about 30 minutes until golden-brown.
  5. Remove from the pan, cut into pieces and serve with a salad and a glass of white wine.
If you don't have a high-speed blender, let the cashews soak in water or use cashew butter. A tart pan with removable bottom makes it super-easy to remove.
Recipe by Blueberry Vegan at