Cashew Cheese and Anchovy Tart Appetizers

by | Appetizers & Tapas, Vegan

Whimsical Halloween Cashew Cheese and Anchovy Tart Appetizers

Healthy homemade cashew cheese, dressed up in a tart shell and a whimsical anchovy tail!

Homemade Cashew Cheese

Cashew cheese isn’t just for vegans! Homemade cashew cheese is a delicious and healthy cheese to make for dips, spreads, appetizers even kids sandwiches! It’s simply cashews, pureed into a velvety, flavor packed spread. 

Quick DIY Cashew Cheese

Cashew cheese couldn’t be easier to make at home. All you need is a blender or food processor. Soak the cashews in water while you go get dressed for the day, or fold a load of laundry and these cashews are ready for the blender and an entire 2 cups of homemade cashew cheese. 

Cashew Cheese Appetizers and Tapas

Appetizers are often my favorite aspect of a meal. Truth be known, I would almost prefer a table of interesting appetizers than a full meal. Pick and choose as you like, or eat lots of one things and less of something else. 

Cashew Cheese Anchovy Tarts

Anchovy Cashew Cheese Tarts

It was Halloween. I was in the mood for an adult dinner party. I wanted ‘creepy’ yet gourmet menu for a bunch of foodie friends of mine. I made these tarts, with that whimsical anchovy tail sticking straight up in the air, nestled in a dollop of healthy ‘dairy-free’ cashew cheese. It was absolutely a hit! Now I make them, just because I love the creamy yet salty combo of cashew cheese with anchovies. 


Ingredients Needed

  • Raw cashews
  • White balsamic vinegar
  • White pepper
  • Salt
  • Lemon juice
  • Garlic
  • Nutritional yeast
  • Fenugreek powder
  • Water
  • Mini tart shells
  • Olive oil
  • Anchovies
  • Micro greens

Equipment Needed

  • Mixing bowl
  • Measuring spoons
  • Measuring cup
  • Cookie sheet
  • Parchment paper
  • Food processor or blender
  • Basting brush

Cashew Cheese and Anchovy Tart Appetizers

Recipe by Robin DaumitCourse: Appetizers u0026amp; TapasCuisine: American



Healthy homemade cashew cheese, dressed up in a tart shell and a whimsical anchovy tail!


  • Raw cashews – 2 cups

  • White balsamic vinegar – 1 tbsp

  • White pepper – 1/4 tsp

  • Salt – 1 tsp

  • Lemon juice – 2 tbsp

  • Garlic cloves – 2

  • Nutritional yeast – 1 tbsp

  • Fenugreek powder – 1 tsp

  • Water – as needed

  • Mini tart shells – 12

  • Olive oil – as needed

  • Anchovies – 12

  • Micro greens – 12


  • Soak raw cashews, completely covered in water, for 1 hour. Drain
  • Place soaked cashews, vinegar, salt, pepper, lemon juice, garlic cloves, nutritional yeast and fenugreek in a blender or food processor. Puree into a paste. Drizzle a little water into the paste (about 1/4 cup), for a soft cheese consistency.
  • Preheat oven to 350
  • Place tart shells on a parchment paper lined baking sheet. Brush with a little olive oil. Bake just 5 minutes, just to turn golden. Watch closely because they burn fast. Let tarts cool.
  • Place a dollop of cashew cheese in each tart shell. Stand the anchovy into the cheese, tail up. Garnish with a micro-green leaf.
Cashew Cheese and Anchovy Tarts







My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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