Nuts For Cheese Vegan Chipotle Cheddar Quiche

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Nuts For Cheese Vegan Chipotle Cheddar Quiche

Rich and oh so creamy, this vegan chipotle cheddar quiche is always a welcome treat. Enjoy it for breakfast or serve it with a side salad and a tall glass of something light.

  • food processor

Crust

  • 3 tbsp boiling water
  • 1 ½ cups all-purpose flour
  • ½ cup sunflower oil (or grapeseed or vegetable oil)
  • ½ tsp baking powder
  • 1 tsp salt

Quiche Filling

  • ½ 120 g package of Nuts for Cheese Cultured Cashew Chipotle Cheddar
  • ¼ cup Nuts for Butter Cultured Cadhew Spread, melted
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 cups cremini mushrooms, diced
  • 2 16 oz packages of extra-firm tofu
  • ¼ cup plant-based milk
  • ⅓ cup nutritional yeast
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ⅔ cup shredded vegan cheese
  • 2 handfuls of spinach

Crust

  1. Mix the flour, baking soda and salt in a medium sized mixing bowl until well combined. Pour in oil and boiling water, and mix well until it can be manipulated into a ball. Add more water if needed.

  2. On a piece of parchment paper, smooth out the ball of dough. Cover it up with the second piece of parchment paper, and using a rolling pin, roll the dough flat.

  3. Remove the top sheet. Using the bottom piece of parchment, flip the crust into a pie dish and peel off parchment paper.

  4. Using your fingers, delicately pinch around the edges to stick the crust to the pie dish.

Quiche Filling

  1. Preheat your oven to 400 degrees F.

  2. Dice the onion. In a skillet, add olive oil and sauté diced onions over medium heat until fragrant and translucent.

  3. Add in diced cremini mushrooms. Sprinkle in salt and continue to sauté until mushrooms start to release their juices.

  4. Add in two handfuls of spinach and stir for a few moments until the spinach begins to wilt. Kill the heat.

  5. Break up extra firm tofu into smaller pieces, and add to a food processor. Add in nutritional yeast, melted cashew butter, salt, and pepper, and blend until the mixture is crumbly.

  6. Slowly mix in plant-based milk, adding only 1 tbsp at a time. Blend until the mixture turns into a very thick paste. Add more milk if needed.

  7. In a separate bowl, combine tofu mixture with the sautéed vegetables, and Nuts For Cheese's chipotle cheddar cashew cheese. Mix well.

  8. Add the mixture into the already-formed pie crust, and smooth evenly into the dish. Bake at 400 degrees F for 1 hour, or until top looks nicely golden.

  9. Brush the quiche with melted cashew butter, and allow 10 minutes to cool and firm. Enjoy!