The first time I ever had caviar, it was plant-sourced. Going veg at 12, even dining at top establishments or attending events, there was of course never any "temptation” to participate in animal cruelty and the plunder of our planet. When I finally was presented with vegan caviar, I was a bit reticent, as I am not a vegan who likes the taste of animals’ flesh or anything stolen from them. And I was pleasantly surprised!

At the most recent food expo - always on the lookout for exciting products to feature on TV and share with you! - a new brand gifted me a jar of their vegan caviar, and I dreamed up a number of recipes to make. This one is fancy & festive in just five easy steps, I thought it would be a great place to start.

It’s so light and elegant in its simplicity, whenever you decide to make it, it will be a party!

Yields: 12 tartelettes

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

1 pack vegan tartelette shells

1 jar vegan caviar

½ block silken tofu

3 Tbsp nutritional yeast

2 Tbsp lemon juice

Zest of 1 lemon

¼ cup soy milk (you can also use almond milk) + 2 tsp in case

Chives, fresh chopped or dried, for garnish

Instructions

1. Place a paper towel on a plate and put the ½ block of silken tofu on top

2. Cover with another paper towel and lightly weigh it down.

3. After 5 minutes, place the drained tofu in a food processor, add the nutritional yeast, the lemon juice, and the soy milk. Blend on low until it creates a creamy consistency

4. If it feels too dense, add 2 more tsp of soy milk

5. Spoon the crème into the tartelette shells, top with caviar, sprinkle with lemon zest, and garnish with chives.

When you make this recipe, post a photo or video and tag @ Lucia’s Vegan Lifestyle! All the social handles are at the bottom of this page!