Savoury cashew quiche with mushrooms and onion

Savoury cashew quiche with mushrooms and onion

Estimated time: 75 minutes plus cashew soaking · Yield: One 24 cm tin, about 6 servings

Allergens: Cashews and gluten; soy if using soy drink. Check package labels and cross-contact risks.

Ingredients

• Pastry: 1½ cups plain flour, about 210 g
• ⅓ cup olive oil
• ⅓ cup cold water
• ¼ tsp salt
• Filling: 200 g raw cashews, soaked and drained
• ¾ cup water or unsweetened plant drink
• 2 tbsp cornflour (cornstarch)
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast, optional
• 1 onion, sliced
• 250 g mushrooms, sliced
• 1 tbsp olive oil
• ½ tsp salt and pepper to taste

Method

1. Soak cashews in water overnight in the refrigerator, or in hot water for about 1 hour. Drain.
2. Heat the oven to 180°C. Mix pastry ingredients just until combined and press into the base and sides of a 24 cm tin.
3. Prick with a fork and bake for 12 minutes.
4. Fry onion in 1 tbsp oil for 5 minutes. Add mushrooms and cook for 8–10 minutes until liquid evaporates.
5. Blend cashews, water, cornflour, lemon, nutritional yeast and seasonings until smooth.
6. Mix vegetables with cream, pour into the crust and bake for 30–35 minutes until the edges are set and the centre is nearly set.
7. Cool for at least 20 minutes before slicing; the filling firms as it cools.

Cooking tip

Use water or unsweetened plant drink, not apple juice: this filling is savoury.