Light, vegetarian, egg & dairy-free, these teeny little quiches can be served at anytime of the day!

Mushroom & Onion Mini-Quiche


2 packages frozen tart shells (vegan)

1 package silken tofu

Cashew cream (1 cup water + 1/2 cup cashews)

1/4 cup cornstarch

1/4 cup nutritional yeast

1 tsp. tarragon

1/2 tsp. salt

1/2 tsp. pepper

1/2 lb. white mushrooms, finely chopped

4 green onions, finely chopped

1/2 cup Daiya mozarella-style shreds

Few sprigs fresh parsley


Preheat oven to 400 F.

In a blender or food processor, blend the cashews and water until smooth.

Add silken tofu, cornstarch, nutritional yeast, salt, pepper, and tarragon to the blender and blend until smooth and uniform.

Saute the finely chopped mushrooms and onions for approx. 5 min.

Mix the tofu mixture, sautéed vegetables, and Daiya shreds in a large mixing bowl. Finely chop the parsley and stir in the mixture.

Fill the tart shells with filling and bake at 400 F for approx. 20-30 min or until filling is set.

Allow to cool slightly before serving. This dish reheats well in the oven, so you can save freeze leftovers for a later date.

*Recipe and image courtesy of Daiya.*