Bethany's Vegan Kitchen

Homemade dairy-free goats cheese, along with sweet caramelised red onions, and golden puff pastry. The goats cheese is extra firm tofu, blended with miso, nutritional yeast, lemon juice, white rice vinegar, onion granules, garlic granules and salt. It bakes beautifully on these tartlets, you can also eat the cheese as it is on crackers or sandwiches. These tartlets are delicious hot or cold, and make for a lovely light lunch or snack. I love making these tartlets, they’re pretty simple and easy to make, and they look quite inviting too, in my opinion at least. The salty dairy-free goats cheese pairs beautifully with the sweet onions and savoury puff pastry

For the goats cheese, you’ll need:

1. 280g extra firm tofu, finely diced
2. Two tablespoons of dairy-free butter
3. The juice of one lemon, this is around two tablespoons
4. Two tablespoons of nutritional yeast
5. One tablespoon of miso paste
6. One quarter of a teaspoon of garlic granules
7. One quarter of a teaspoon of onion granules
8. One tablespoon of plant-milk
9. Half a teaspoon of salt
10. Half a teaspoon of rice wine vinegar
11. 5g fresh parsley, chopped

Method:

• Simply add everything listed above, apart from the parsley, into a high speed blender and blend until it’s smooth. You may have to pulse blend, and scrape down the sides to ensure it all blends properly
• Pop the goats cheese in an airtight container and refrigerate for at least 8 hours, or overnight
• Then lay out a sheet of cling film on a working surface, and sprinkle half the fresh parsley over it. Remove the cheese from the airtight container, then form it into a log shape with your hands, then place it onto the cling film. Sprinkle the remaining half of the fresh parsley over the cheese, trying to get it as even as you can
• Wrap the cheese in the cling film and twist the ends closed. Pop it back in the fridge for another couple of hours before slicing. It will be quite soft, so if you’d like it to be firmer just put it in the freezer for half an hour before slicing

For the tartlets, you’ll need:

1. One tablespoon of dairy-free butter
2. Three red onions, this amount came to 600g, thinly sliced from root to tip
3. Salt and black pepper to taste
4. 320g ready-rolled puff pastry
5. Two tablespoons of dairy-free plant milk
6. Roughly two thirds of the dairy-free goats cheese, sliced into six thick slices

Method:

• Start by caramelising the onions, this will likely take around 40 minutes. Melt the dairy-free butter in a large frying pan over a medium heat
• Once the butter is melted, add in the onions and sprinkle over a good pinch of both salt and black pepper. Give them around 40 minutes to caramelise, stirring every now and then
• When the onions have cooked down and appear jammy, set them aside to cool to room temperature
• Next, allow the pastry to come to room temperature and then unroll it. Slice the pastry into six equal sized pieces
• Divide the onions equally between the six pieces, placing them in the centre of each piece
• Top the onions with a thick slice of dairy-free goats cheese, then brush the edges of the pastry with a little of the milk
• Bake at 220°C/200°C fan-assisted for 12-15 minutes, or until the pastry is golden brown. Leave them to cool for at least five minutes before serving if you’d like to eat them warm
• To re-heat I simply placed a tartlet into the air fryer for five minutes at 200°C until it was heated through