Charred Mushroom and Cashew Pizza

See the full recipe from Veganuary

  • FOR THE PIZZA:
  • 300g light spelt flour
  • 150ml tepid water
  • 1 tablespoon olive oil, plus more for cooking
  • 8 tablespoons good tomato passata
  • a handful of small black olives, de-stoned
  • a small handful of rocket
  • FOR THE MUSHROOMS:
  • 1 red onion
  • olive oil
  • 250g mushrooms
  • 1 clove of garlic
  • a few sprigs of fresh thyme
  • FOR THE CASHEW RICOTTA:
  • 200g cashews
  • the juice of ½ an unwaxed lemon
  • 1 clove of garlic
  • a pinch of fennel seeds
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast (optional)

FOR THE PIZZA: 300g light spelt flour 150ml tepid water 1 tablespoon olive oil, plus more for cooking 8 tablespoons good tomato passata a handful of small black olives, de-stoned a small handful of rocket FOR THE MUSHROOMS: 1 red onion olive oil 250g mushrooms 1 clove of garlic a few sprigs of fresh thyme FOR THE CASHEW RICOTTA: 200g cashews the juice of ½ an unwaxed lemon 1 clove of garlic a pinch of fennel seeds 1 tablespoon olive oil 1 tablespoon nutritional yeast (optional) To finish, strew with some rocket leaves and cut into generous slices.

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