Ingredients
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2 Pizza Bases
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1 Cup Cashews
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3/4 Cup Plant Milk
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1/2 Juice of Lemon
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3/4 tsp Salt
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2 Garlic Cloves
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2 tbsp Nutritional Yeast
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6 Chestnut Mushrooms
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4 Handfuls of spinach
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4 tbsp Pine nuts
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Fresh basil and olive oil to finish
Directions
This perfect pizza has a striking vegan alternative to ricotta. It’s the perfect mix of vegetables for a delicious and dare we say it… healthy pizza!
This fabulous recipe is by @CupfulofKale.
Notes – Check the pizza bases you are buying are vegan, I used sourdough pizza bases. This recipe could also be done with gluten free pizza bases.
Steps
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1
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Preheat the oven to 200C. |
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2
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Make the cashew ricotta. Place the cashews, plant milk, lemon, salt, garlic and nutritional yeast in a high speed blender and mix for 30 seconds to a minute. If you don’t have a high speed blender you will need to soak the cashews in hot water for 30 minutes, and then drain. |
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3
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Smooth the cashew ricotta onto the two pizza bases, leaving a cm gap around the edge. |
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4
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Cut the mushrooms into slices and place on top of the ricotta. |
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5
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In a bowl place the spinach and cover with boiling water until wilted. Drain and squeeze out excess water. Roughly chop and the place on the pizza bases. |
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6
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Scatter 2 tbsp of pine nuts on each pizza. Drizzle both pizzas with some oil and then place in the oven for 15-20 minutes. The crust should be starting to brown and crisp. |
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7
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Finish with some fresh basil, black pepper and a drizzle of olive oil. |
