Vegan Khachapuri

Method

1. Soak the raw cashews in boiling water for at least 30 minutes (or cold water for 4–6 hours). Drain and rinse well before using.

   30 min

2. Make the dough: In a large mixing bowl, combine the warm water, sugar, and instant dry yeast. Stir gently and let sit for 5 minutes until slightly foamy. Add the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a lightly floured surface for 7–8 minutes until the dough is smooth, soft, and slightly tacky. Shape into a ball, place back in the bowl, cover with a clean towel, and let rise in a warm spot for 30 minutes until roughly doubled.

   15 min

3. Make the cashew cheese filling: Drain the soaked cashews and add them to a high-speed blender with the nutritional yeast, lemon juice, apple cider vinegar, garlic cloves, tapioca starch, oat milk, black pepper, and a pinch of salt. Blend on high for 2–3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. Taste and adjust salt or lemon juice. The tapioca starch will make it stretchy and melty when baked.

   5 min

4. Preheat your oven to 230°C (450°F) with a baking sheet or pizza stone inside. The hot surface is key to getting a crisp, golden base.

   15 min

5. Shape the khachapuri boats: Divide the risen dough into 2 equal portions. On a lightly floured surface, roll each portion into an oval roughly 25 cm (10 inches) long. To form the boat shape, fold and pinch the two short ends tightly to create pointed tips — like a canoe. Roll the long edges inward by about 2 cm (¾ inch) and pinch firmly so they hold their shape during baking. Gently press the inner base flat with your fingers to create a trough for the filling.

   5 min

6. Divide the cashew cheese filling evenly between the two dough boats, spreading it smoothly across the bottom of each trough. Melt the coconut oil and lightly brush the exposed dough edges for a golden, glossy crust.

   3 min

7. Carefully slide both boats onto the preheated baking sheet or stone (use a sheet of parchment for easy transfer). Bake at 230°C (450°F) for 16–20 minutes, until the crust is deep golden and the cashew filling is bubbling, lightly browned in spots, and set with a slight jiggle in the centre.

   20 min

8. Remove from the oven and immediately scatter freshly chopped chives over the filling. Serve hot. Traditionally, you tear pieces of the crusty bread edge and dip them into the molten filling — enjoy the same way.

   2 min

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Tips

• A very hot oven and a preheated baking surface are the secrets to a perfectly puffed, crisp-bottomed crust — don't skip preheating the tray.
• Pinch the boat tips very firmly; if they open during baking, the filling will spill out.
• For a deeper golden crust, brush the edges with a thin layer of oat milk mixed with a pinch of turmeric instead of coconut oil.
• If the dough springs back too much when shaping, cover it and let it rest for 5 minutes before trying again — the gluten needs to relax.

Variations

• Add a handful of finely chopped sun-dried tomatoes or roasted red pepper into the cashew filling for extra depth and colour.
• For a smoky flavour, blend in half a teaspoon of smoked paprika and a few drops of liquid smoke into the cheese filling.
• Make mini versions using 4 dough portions for party-sized individual boats — reduce baking time to 12–14 minutes.
• 1 gluten-free bread flour blend and add one teaspoon of psyllium husk to help bind the dough.

Notes

Soaking cashews is essential — longer soaking yields a smoother, creamier filling. If you don't have a high-speed blender, soak for the full 4–6 hours and blend in batches. The tapioca starch is what gives this filling its signature stretchy, melty quality — do not substitute with cornstarch if you want that pull. Khachapuri is best eaten immediately while the filling is hot and molten.