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+ servings
Vegan Cheese and Apple Tartlets

Vegan Cheese and Apple Tartlets

Have an over-abundance of autumn apples? Make vegan Cheese and Apple Tartlets! They are quick and easy to make, and they’re a fun fall appetizer! 

Course Appetizer, Breakfast, Snack
Cuisine American
Yields 8 tartlets
Author Dianne


Vegan Cheese

  • ½ cup raw cashews, soaked for 2 hours, drained and rinsed
  • 1/2 cup raw macadamia nuts, soaked for 8 hours, drained and rinsed
  • 1/3-1/2 cup water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoon lemon juice
  • 2 teaspoons mellow white miso
  • 1/2 teaspoon sea salt


  • 1 package Pepperidge Farm® Puff Pastry, thawed according to the package
  • 2 tablespoons aquafaba (the liquid from a can of chickpeas or white beans)
  • 3 medium-sized apples, cored and cut into 1/8-1/4-inch slices.
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon coarse sea salt


Make the Vegan Cheese

  1. Mix all of the vegan cheese ingredients together in a high-speed blender or food processor until smooth and creamy, stopping to scrap down the sides if necessary. If the mixture is too thick to blend, add a little more water a tablespoon at a time.

Make the Tartlets

  1. Line a baking sheet with parchment paper and preheat your oven to 375°.
  2. On a lightly floured surface, roll out the Puff Pastry Sheets. Cut each sheet into four squares.

  3. Use a knife to gently score the Puff Pastry squares about half an inch from the outer edges. Take care not to cut all the way through.
  4. Place a large dollop of the cheese on each Puff Pastry square and spread it around so that it fills the square that you’ve scored in the center.
  5. Top with 5 or 6 slices of apple. Brush the tops of the apples and the sides of the Puff Pastry with the aquafaba, and sprinkle the sea salt and rosemary on top.
  6. Bake for about 35 minutes, or until the apples are tender and the pastry is golden brown.
  7. These tartlets can served warm, straight from the oven, or at room temperature.