Essentially, it's salad on vegan cheese pizza, but the cashew cream really does elevate it. It turned out way better than I imagined. Also, Monteli's cauliflower pizza crusts are a new must have in stock item. Oh my god, SOOOOOO good.
What I changed about the recipe:
Replaced mixed greens with Brussels Sprouts leaves to get some easy to digest protein in there
Couldn't find fresh mint, so I used dry
Recipe by the Stingy Vegan | Makes: 2 small pizzas | Time: 20 min
3/4 cup raw #cashews soaked in hot water for 10 minutes
1 cloves of garlic, roughly chopped
1/4 cup packed cilantro leaves and stems
1 tbsp dried mint
1 tsp sea salt
1 tbsp lime
1.5 tbsp nutritional yeast
.75 cup water
1-2 cup #broccoli florets
1/4 cup balsamic vinegar
1/2 small red onion, sliced
1 cup of shredded #BrusselsSprouts or use the leaves
1 #avocado diced
Combine all the ingredients from the cashews to the water in a blender or food processor and blitz into a paste.
Bake the pizza crust according to the package directions half-way through until the crust is just beginning to turn brown. Take it out of the oven and spread the cashew cheese on top. Continue baking the crust until is golden brown.
Meanwhile, make the balsamic reduction by heating the vinegar in a small pot over medium-low heat. Reduce until the vinegar can coat the back of a spoon and is reduced by about half.
Steam the broccoli, set aside.
When the crust is baked, sprinkle with red onion and top with the shredded sprouts, diced avocado and broccoli. Drizzle over the balsamic reduction and serve.
What I ate and drank today
7 glasses of water
1 decaf Americano
1 oat milk flat white
Leftover lentil pie
25 minutes of strength training (arms and core)
Carried a damn Christmas tree around, like a boss
7+ miles of walking