Italian Mediterranean With Cashew Cheese Sauce (Vegan & Gluten-Free!)

• One sweet potato crust or your favourite store bought base

• ½ cup of tomato paste
• 1 tsp of basil
• 1 tsp of oregano
• 1 tsp of minced garlic
• 1 tsp of apple cider vinegar

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:

• 3 field mushrooms
• ½ capsicum
• ¼ red onion
• 6 artichoke hearts
• Kalamata olives
• Sun dried tomato strips
• Spinach leaves

1. Make the sweet potato crust as per the instructions in the recipe.
2. While the crust is pre-cooking, add all the cashew cheese sauce ingredients to a high speed blender or food 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).
3. Make the tomato pizza sauce by combining and whisking all sauce ingredients.
4. Cut the artichoke hearts into halves & dice the mushrooms, onion & capsicum.
5. Remove the pizza crust from the oven after 15 minutes.
6. Coat the crust generously with the tomato pizza sauce then spread the cashew cheese over the top. Add the toppings!
7. Bake for an additional 15 minutes, remove from the oven when the crust is browning and the toppings are hot.
8. Cool for 5 minutes, slice & serve hot.