Vegan Omelet with Cashew Cream Cheese
by
Zineb Hattab
A delicious vegan omelet! The added cashew cream cheese makes for an extra rich and savory addition. Great with a green salad or with bread on the side.
- Level
Advanced
- Cooking
14h+
- Overral
15h+
- Ready
Chickpea Flour
200gSmoked Tofu
125gBlack Salt
1 pinchBaking Powder
7½gMixed Green Salad
to garnishLemon
1Chive
1tbspExtra Virgin Olive Oil
to drizzleVegetable Oil
4tbspBlack Pepper
to tasteSalt
to tasteWater
400ml
Cashew Cream Cheese
Cashew Nut
1½ cupsApple Cider Vinegar
¼tspSalt
½tspWater
to soak cashew nutWater
3tbsp
Corn Cream
Corn Cob
2 earsVegetable Stock
1 cupVegan Cooking Cream
½ cupOnion
1Vegetable Oil
2tbspSalt
to taste
Equipment
Kitchen Scale
Nonstick Pan
Blender
Blender
Chickpea Flour
200gSmoked Tofu
125gBlack Salt
1 pinchBaking Powder
7½gMixed Green Salad
to garnishLemon
1Chive
1tbspExtra Virgin Olive Oil
to drizzleVegetable Oil
4tbspBlack Pepper
to tasteSalt
to tasteWater
400ml
Cashew Cream Cheese
Cashew Nut
1½ cupsApple Cider Vinegar
¼tspSalt
½tspWater
to soak cashew nutWater
3tbsp
Corn Cream
Corn Cob
2 earsVegetable Stock
1 cupVegan Cooking Cream
½ cupOnion
1Vegetable Oil
2tbspSalt
to taste
Equipment
Kitchen Scale
Nonstick Pan
Blender
Blender
Vegan Omelet with Cashew Cream Cheese
Zineb Hattab
Add 1½cup of cashew nuts to a bowl. Add enough water to cover 3cm above them
Let them soak overnight at room temperature to soften
Gradually add 400ml of water to a bowl with 200g of chickpea flour. Whisk to dissolve the flour
Place the bowl in the refrigerator for at least 2h to hydrate the flour. You can keep it overnight, if needed
Drain the cashew nuts and add them to a blender
Add ¼tsp of apple cider vinegar, ½tsp of salt, and 3tbsp of water
Blend the mixture on high speed until it is smooth. The cashew cream cheese is ready
Thinly chop 1tbsp of chives. Reserve
Trim, peel, and thinly slice 1 onion
Remove the husks and silk from 2 ears of corn. Cut the kernels from the cob
Add 2tbsp of vegetable oil to a skillet over medium heat
Add the onion and cook until translucent, stirring occasionally
Add the corn kernels and stir to combine
Add 1 cup of vegetable stock. Reduce the heat to low and let it simmer until the stock evaporates
Add ½cup of vegan cooking cream and stir to combine
Add salt to taste. Stir and let it boil for 30s. Remove from the heat
Blend on high speed until smooth. The corn cream is ready
Remove the chickpea flour mixture from the refrigerator and transfer it to a container with a spout. Add salt to taste
Add 7½g of baking powder and 1 pinch of black salt
Add black pepper to taste
Add 125g of smoked tofu, broken into pieces
Blend with a hand blender until smooth
Add 1tbsp of vegetable oil to a medium nonstick pan over medium-high heat
Add ¼ of the batter to the pan and cook until it is set and the bottom is golden brown
Fill with 3tbsp of the corn cream and fold the omelet
Transfer to a plate and top it with a large spoonful of the cashew cream cheese. Repeat the process with the remaining batter
Garnish with the chopped chives and mixed green salad to taste
Finish with fresh lemon juice and drizzle with extra virgin olive oil to taste. The vegan omelet with cashew cream cheese is ready
Enjoy this as an amazing brunch option or a light lunch!