The smell of these tartlets from the dehydrator was absolutely divine – made me just want to eat them ‘as is’ – however – I will be patient and tomorrow fill them with a yummy curry vege filling topped with tomato chutney – yum!
3/4 cup cashews
1/2 cup macadamias
1 garlic clove
3 Tbsp. filtered water
2 Tbsp. flaxseed, ground
1 Tbsp. nutritional yeast
1 Tbsp. lemon juice
1/4 Tsp. sea salt
In a food processor, pulse ingredients together until finely ground.
Place spoonfuls into 4 small tartlet trays and using your fingers, press the mixture evenly in the base and up the sides of the tartlet tray. A little bit of water in your fingers might help the process 🙂
Dehydrate at 115 degrees Fahrenheit for about 10 hours (overnight).
Store in an airtight container until ready to use.