zucchini pizza with basil oil and cashew ricotta
@veganbasil
Rated 5.0 stars by 1 users
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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2 cups fresh basil
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5-6 tbsp olive oil
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2-3 garlic cloves
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1 1/2 cup raw cashews
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1/2 cup water
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1 tbsp apple cider vinegar
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1 tbsp nutritional yeast
- 2 garlic cloves
- 1 tsp onion powder
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salt
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pepper
basil oil ingredients:
cashew ricotta ingredients:
Directions
Place cashews in a bowl and cover with hot water. Let sit for about an hour or until they start to feel softer. This will make them easier to blend and helps to create a more creamy texture.
Blend the cashews with all the remaining ingredients. Add ½ cup of water. Taste and adjust your ingredients if needed.
Now that you’ve got your cashew cheese and oil ready to go, slice your zucchini/squash into thin disks and set aside.
Then, you’ll want to make your pizza crust and load the toppings! Start with spreading a thin layer of your fave tomato sauce on the uncooked dough followed by a layer of zucchini/squash and then pop into the oven.
Once ready and out of the oven, add the arugula, basil oil, cashew ricotta and then devour because it’s so good! 😋