Sunday, 28 June 2015

Quick Flatbread Pizzas with Cashew Cheese

With sunshine finally making an appearance and plenty to do in the garden, spending time in the kitchen has become less of a priority these days (hence the lack of posted recipes recently).  As a result meal times have become more of a last minute rummage in the cupboard affair.  This was the case last night when we finally hauled ourselves in from the garden with pink shoulders, muddy fingers and a sudden need to eat.  

We both fancied pizza but really didn't want to have to make the pizza dough and wait for it to rise.  The solution was in a packet of flat breads we've had in the cupboard for some time; and in fact they would need using up soon.  They would make a perfectly suitable thin crust base for our pizzas.  We had spring onions freshly plucked from the garden and peppers and mushrooms in the fridge for the topping.  What about the cheese though?  We had no shop brought or homemade cheese on hand in the fridge but what we did have was cashews.  As long as you never run out of cashews and have the vegan stock cupboard essentials of lemon juice, nutritional yeast and miso you will never be without a basic vegan cheesy mixture.  You can add in other flavours according to your mood or other stock cupboard supplies; in this case I added dried oregano and a splash of vegan Worcestershire sauce. 

So in a matter of minutes the quick pizzas were in the oven with just enough time for a well earned glass of wine in the evening sunshine before they were ready to devour.

Last Night's Cashew Cheese Sauce
Enough for three large flatbread pizzas

1 cup cashews
Juice half lemon
1 tablespoon miso (I used brown)
1/2 cup nutritional yeast flakes
1 tablespoon dried oregano
Splash of vegan Worcestershire sauce
Splash of water

Grind the cashews in a spice blender or, if you don't have one, soak the cashews in water for at least 30 minutes before blending.

Add all the ingredients except the water into a blender and give it a good whizz.  Add water bit by bit until you get a smooth but thick creamy consistency.  

Then it's ready to blob and pour over your pizza.  It sets on the surface of the pizza when cooked.


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