Samphire and Cashew Cream Flan
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Samphire and cashew cream flan with beet greens and red onion.
  • 100g samphire
  • 200g cashew nuts
  • 1 red onion
  • 150g beet greens or chard
  • Black pepper to taste
  • 1 pack (320g) ready rolled puff pastry
  • A little coconut or olive oil for frying
  1. Pre-heat the oven as directed on the pastry packet.
  2. First, place the cashew nuts in a jug and add enough hot water to only just cover them.
  3. Warm the oil in an ovenproof dish over a medium heat and add the red onion. Cook for 5 minutes.
  4. Add the beet greens or chard and cook for a further 5 minutes, stirring occasionally.
  5. Add the samphire and cook for another 2-3 minutes until it starts to wilt slightly.
  6. Add black pepper to taste.
  7. Remove the ovenproof dish from the heat and place it on a baking tray.
  8. Now buzz the cashew nuts and water together with a stick blender or food processor to make the cashew cream.
  9. Spoon the cashew cream over the cooked vegetables, pushing it out to the edges so that it reaches the sides of the dish.
  10. Very lightly oil the rim of the dish (this helps to ease the pastry away when it's cooked).
  11. Lay the pastry over the top of the dish, leaving the edges a little loose and ruffled.
  12. Place the baking tray in the oven and cook for 20-25 minutes (or as directed on the pastry pack).
  13. Allow the flan to cool for a few minutes after taking it out of the oven.
  14. Gently turn onto a large wooden chopping board, teasing the edges of the pastry away from the rim of the dish if necessary.
Recipe by Veggie Runners at