I finally bought some cashews! They were expensive but made enough white sauce for 3 meals so I’m very happy. This is a great lunch pizza, it’s bright, fresh and full of bold flavors. It uses three separate recipes to create the components but all are very easy.
For the base: (makes two pizzas)
I use this no yeast pizza dough every time! It comes together in less than 5 minutes and you don’t have to wait around for it to rise!
Simple roll the dough out into two circles, place on baking tray. Prick all over with a fork to prevent air pockets and bake in a 350 degree Fahrenheit oven for 12 minutes. When the bases are ready (they will be pale in color but have golden edges) remove from heat and place on cooling rack.
For the cashew cream:
- 2 cups of cashews
- 1 cup of almond milk (or other non-dairy milk)
- 2 tablespoons of apple cider vinegar
- 2 cloves of garlic
- Salt to taste
- Black pepper
You will need to soak your cashews over night or in the morning so that they are soft when you are ready to prepare your meal. I soaked around 2 cups of cashews. I used half of the sauce for a yummy pasta Alfredo (recipe to come) and half for the pizza and there is still enough left over for another pasta dish!
When your cashews are soft put them in a blender (leaving about 2 tablespoons out) with 1 cup of non dairy milk. You may need more milk depending on how they come together. If it’s too thick, add more milk, it it’s too thin you can add some more cashews. If you don’t need the extras for thickening just add them back in with a splash more milk. Add in the vinegar, garlic, salt and pepper and tweak to your seasoning preference. I found mine took a lot of salt, but you may like less. It should have the texture of thick yoghurt.
For the pizza toppings: (split between two pizzas)
- 1 cup (or however much you desire) of the cashew cream
- 2 beets and their leafy tops
- 1 tablespoon of olive oil
- 1/2 a head of broccoli
- Zest and juice of 1 lemon
- 3 cloves of garlic
- Sea salt
- Black pepper
Optional: Fresh arugula
Slice the beats into thin rounds, toss with olive oil, salt and pepper and bake at 350 degrees F for around 25 minutes, turning occasionally to prevent drying.
In a pan, steam fry thinly sliced beet greens and the small broccoli florets with 1 clove of garlic, lemon zest, salt and pepper. Add more water as needed until greens are bright green and wilted.
When the beets are tender, remove from the oven.Spread the bases (I like the base to be warm when I add the ingredients) with the cashew cream, top with roasted beets, broccoli, beet greens, sliced garlic, lemon juice, salt and pepper. Drizzle with extra oil if desired and top with fresh arugula.