Updated: Dec 16, 2022
Inspired by the Spanish tortilla da patatas, I created this golden vegan cashew cake that will surprise you and your guests.
You, as a chef, will love how simple the recipe is and how playfully you can add your taste to it.
Your lucky guests will enjoy the caramelised salty surprise between the
bite and will ask you for sure what's inside your dough. Don't tell them, and make it a guessing game; I promise you they will be surprised it's only plant-based milk with cashews.
Ready to try it out? Then read on or just watch this video.
What you need
Tools: Blender / Mixer, Oven, Baking tray (mine has 27 cm | 10.6 in diameter)
The dough: 500 g cashew + 400 ml plant-based milk (oat or soy) + curcuma + pinch of salt
Caramelised surprise: 3-4 red onions + corse salt + frying oil (anything but coconut)
Filling: 5-6 organic potatoes
1. Start with the caramelised onion surprise:
Preheat your pan with a good drop of your frying oil to medium-high heat. ( I use an induction stove and turn it to 6).
Chop your onions into small pieces and simmer until they get a little brown.
2. Boil your potatoes for the filling
Clean your potatoes and cut them into a shape of your choice. Keep the skin, as it saves time and adds extra nutritional value. I don't recommend going smaller than your thumb. Boil them until tender.
3. Blend the Dough
Throw the cashews with a pinch of salt, Curcuma, and plan-based milk into your blender/mixer, and blend until it becomes this beautiful creamy thick paste.
4. Start layering your cake
Preheat your frying pan with a good drop of your frying oil to a medium high heat. ( I use
Take at least 1/3 of your dough and spread it in your baking tray to create a thin base. Then add the caramelized onions, sprinkle some coarse salt and top it with the boiled potatoes. After this, gently apply the rest of the dough and try to close up your filling.
4. Bake in the oven
Preheat your oven to 180°C | 356°F. Use the top and bottom heat, place your cake in the middle and bake for about 45 min until it becomes dark golden.
Voila, your cashew-based vegan tortilla is ready to impress. You can serve it freshly from the oven while it´s still warm or cold. It last in the fridge for up to two days.