clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Tart with Herbed Vegan Cream Cheese

  • Author: Jessi Heggan
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 60
  • Yield: 6 1x



Vegan Cream Cheese

  • 1 cup raw cashews, soaked (see notes)
  • ½ cup vegan mayonnaise (I prefer Sir Kensington)
  • 2 Tbsp lemon juice
  • Zest of one lemon
  • 2 tsp apple cider vinegar
  • 1 Tbsp chopped basil, fresh
  • 1 Tbsp chopped oregano, fresh
  • 1 tsp granulated garlic
  • ½ tsp sea salt


  • 1 Tbsp ground flax + ¼ cup water (vegan egg)
  • 1 cup almond flour
  • ½ cup arrowroot powder
  • ½ tsp baking soda
  • ½ tsp granulated garlic
  • ½ tsp sea salt
  • ¼ cup olive oil
  • 1lb cherry tomatoes, halved

Optional Garnish

  • Fresh basil
  • Balsamic vinegar


  1. Combine all of the cream cheese ingredients in a high speed blender and blend until smooth. Scoop in to a bowl and chill in the refrigerator while you prepare the crust.
  2. Combine the ground flax and the water in a small bowl and place in the refrigerator to chill for about 10 minutes.
  3. Preheat oven to 350 and line a baking sheet with parchment paper and grease 6 mini tart pans.
  4. Add the almond flour, arrowroot, baking soda, garlic and salt to a large bowl and whisk to combine.
  5. Add the flax egg and olive oil and mix until combined. It should easily form in to a ball. If too dry then add a little more water.
  6. Divide the dough among the tart pans. It should be about two tablespoons per tart and press in the bottom and up the edges.
  7. Bake for 8-10 minutes and let cool completely.
  8. Remove the crust from the tart pan and spread cream cheese on the bottom and top with sliced tomatoes.


  • You can soak the cashews overnight or quick soak them. Place the cashews in a small saucepan and fill with water until cashews are fully submerged. Bring the water to boil and then take off the heat and place a lid on the saucepan and let cashews soak for a minimum of one hour. Drain them in to a colander and then rinse.
  • I used the Sir Kensington Fabanaise for this recipe. I prefer not to eat soy and I don’t tolerate eggs very well so their product is the perfect option for me. If you eat eggs feel free to just use your favorite clean mayonnaise brand.