Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)

Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)

Not the best cook in the world? No problem! Fool your guests into thinking you're actually a culinary master with this fancy gourmet pesto pizza.

Topped with a few simple ingredients, the summery warm flavours of pesto, artichokes, and sun-dried, tomatoes come together in this recipe on a delicious sweet potato crust. Finished with a creamy cashew sauce and a drizzle of sweet chilli, you're bound to look like you've studied a bachelor in flavour complimenting… that's a thing right? 

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Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)
Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)
Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)
Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)

Should you recreate this Gourmet Pesto Pizza With Cashew Cheese Sauce, please leave a comment below and don't forget to tag us in your Instagram or Facebook with @truegreatvegan and #truegreatvegan because We love to see your pizza!

Recipe

Gourmet Pesto Pizza With Cashew Cheese Sauce

Prep Time

15 mins

Cook/Chill Time

45 mins

Total Time

60 mins

Gourmet Pesto Pizza With Cashew Cheese Sauce (Vegan & Gluten-Free!)

Makes: 2 medium pizzas or one large pizza.

Ingredients:

Crust:
Pesto Pizza Sauce:  
  • 2 cups of fresh basil
  • ½ cup of cashews
  • 3 cloves of garlic
  • 3 tbsp of nutritional yeast
  • 1 tbsp of lemon juice
  • Salt & pepper to taste
Cashew Cheese Sauce:
  • 2 cups of cashews
  • 4 tbsp of nutritional yeast
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1 tsp of apple cider vinegar
  • ½ cup of soy milk
Other:
  • 6 artichoke hearts
  • ¼ red onion
  • Black sliced olives
  • Sun-dried Tomato Strips
  • Drizzle of sweet chilli sauce

Method:

  1. Make the sweet potato crust as per the instructions in the recipe.
  2. While the crust is pre-cooking, add all the pesto pizza sauce ingredients to a food processor or high powered blender and blend until smooth. Scrape down sides as necessary and add 1 tbsp of water to thin the pesto if necessary.
  3. Set the sauce aside in a small bowl and rinse the food processor.
  4. Next, add all the cashew cheese sauce ingredients to the processor, and blend for 10 minutes on high or until the sauce becomes smooth. If you want a thinner 'drizzle' type of sauce, add more soy milk to thin to your desired consistency. Set aside. (You will likely have a lot of sauce leftover, store in an airtight container for up to 2 days. Great spread on toast or stirred through pasta).
  5. Cut artichoke hearts into halves & dice the onion.
  6. Remove the pizza crust from the oven after 15 minutes.
  7. Coat the crust generously with the pesto. Top with sun dried tomatoes, onions, olives & artichoke hearts. Drizzle, dollop or even spread the cashew cheese over the pesto sauce!
  8. Bake for an additional 15 minutes, remove from the oven when the crust is browning and the toppings are hot.
  9. Cool for 5 minutes and drizzle with sweet chilli sauce, slice & serve. 

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