Besides my obsession with pumpkin, figs and pomagrates during autumn I´m addicted to making tarts and oven baked crispy things in the colder months. For this tarte flambée I used up cashew cheese leftovers from yesterday. Since I needed the lunch to be ready in under 30min. I cheated and opted for a store bought pastry.
It always amazes me, how transformable simple things like nuts and grains are. Before I went vegan nuts were already my favorite snack, but I would have never imagined that it´s possible to make creamy and cheesy bread spread just by soaking them and adding some umami taste in form of yeast flakes and some simple spices. Or to blend them together with a splash of lemon juice, agave syrup and a pinch of aromatic vanilla extract just to be left with the most velvety and smooth “cheesecake” that doesn’t leave you feeling bloated and overstuffed. It´s pure magic really.
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf