Vegan Flammkuchen

Ingredients

For 4 portions

• 🌾 300g flour
• 🥤 270ml tap water
• 🏺 35ml sunflower oil
• 🧂 7g salt
• 🌰 120g cashews
• 🍋 20ml lemon juice
• 🍞 10g nutritional yeast
• 🧈 200g smoked tofu
• 🧅 200g onions
• 🌿 1g nutmeg
• 🌿 1g black pepper

Method

1. Soak the cashews in boiling water for 30 minutes.
2. Meanwhile, mix the flour and 5 g of the salt in a bowl, add 150 ml of the water and 20 ml of the oil and bring together into a dough. Knead for 5 minutes, until smooth. Cover and rest for 30 minutes.
3. Drain the cashews and blend with the rest of the water, the lemon juice, nutritional yeast, nutmeg, pepper and the rest of the salt until completely smooth. It should be as thick as crème fraîche.
4. Heat the oven as high as it goes, ideally 250°C (230°C fan), with two large baking trays inside.
5. Slice the onions as thinly as you can. Cut the smoked tofu into small matchsticks and toss with the rest of the oil.
6. Divide the dough in two. Roll each piece out on baking paper as thinly as you can, to a long oval about 2 mm thick.
7. Spread each base with the cashew cream, leaving a thin border. Scatter over the onions and tofu.
8. Slide the paper onto the hot trays and bake for 10 to 12 minutes, until the edges are crisp and charred in places.
9. Cut into pieces and serve straight away, with a green salad if you like.