Gluten-free, Vegan Galette with Cashew Cheese


Delight in gluten-free bliss with this Cashew Cheese Galette. Creamy cashew cheese, vibrant cherry tomatoes, and a golden crust combine for a plant-based masterpiece. It’s a taste of pure indulgence with no gluten in sight!

Video recipe:

Prep time: 10 minutes

Rest time: 60 minutes

Cook time: 50 minutes

Total time: 2 hours

Servings: 6



For the dough:

🌱1 Tbsp psyllium hush + 80 ml water 

🌱200 g gluten-free oat flakes flour

🌱100 g plant-based butter

🌱1 tsp apple-cider vinegar

🌱1/2 tsp salt

🌱70 ml water

For the filling:

🌱1 cashew fresh (see product here)

🌱1 cashew cheese matured with cumin (see product here)

🌱12 cherry tomatoes

🌱1 small onion

🌱herbs de Provence, salt, pepper to taste

🌱1 Tbsp olive oil

How to prepare:

  1. To create this gluten-free tart, start by mixing 1 tablespoon of psyllium husk with 80 ml of room-temperature water. Stir until you achieve a gel-like consistency, which will act as a gluten replacement.
  2. In a mixing bowl, combine gluten-free oats flour, cashew butter, the soaked psyllium husk, apple cider vinegar, salt, and water.
  3. Knead the dough thoroughly until well combined.
  4. Wrap the dough in plastic foil and let it rest in the fridge for 1 hour.
  5. After the resting period, roll out the dough into a sheet.
  6. Spread plant-based cheese specialties on top, such as cashew fresh (similar to ricotta) and plant-based cheese matured with cumin (similar to sheep’s milk cheese).
  7. Add slices of cherry tomatoes and a few onion slices on top.
  8. Season with herbs de Provence, salt, and pepper to your taste.
  9. Gently fold the edges of your galette to encase the filling neatly.
  10. Drizzle a bit of olive oil over the tart.
  11. Bake for 50 minutes at 180 degrees Celsius.
  12. Your gluten-free tart is now ready to be enjoyed!


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