Vegan Heirloom Tomato Galette With Thyme Cream Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2 galettes
  • ½ cup cashews, soaked or boiled
  • 4 garlic cloves
  • ½ cup soy milk
  • ¼ tsp salt
  • ½ tsp lemon juice
  • ½ tsp fresh thyme
  • 2½ cups plain flour
  • ½ cup margarine
  • 1 tsp salt
  • ½ cup cold water
  • 3-4 tomatoes
  • pinch of pepper
  • pinch of salt
  • drizzle of olive oil
  • drizzle of soy milk
  1. Soak the cashews over night or boil them in a sauce pan for 5 minutes.
  2. Drain the cashews and add them to a blender or food processor.
  3. Then add the garlic cloves, soy milk, salt and lemon juice and blitz until smooth and creamy.
  4. Remove the little thyme leaves from the stems and mix them with the cashew cream using a spoon, don't blend.
  5. For the dough place the flour in a mixing bowl, add the salt and margarine and use your hands to mix and knead the dough.
  6. Add the cold water and knead until the dough comes together nicely.
  7. Divide the dough into two pieces, flour the work surface and roll out the dough.
  8. Slice the tomatoes, spread the cashew thyme cream on both bases and top off the galettes with the tomato slices.
  9. Sprinkle with cracked black pepper and a pinch of salt, drizzle with olive oil, then fold the edge of the dough over the filling.
  10. Brush the crust with soy milk and place the galettes in the fridge for 15 minutes.
  11. Preheat the oven to 190ºC and when ready bake the galettes for 35 minutes or until the crust is golden brown.
Recipe by My Vibrant Kitchen at