Aubergine pizza with cashew cheese
I normally eat while watching tv (I know, bad habit), but when I had my first bite of this pizza sitting on my sofa I completely forgot to switch on the tv. Maybe it's just me but I thought the taste of fried aubergines with cashew cheese on a pizza worked incredibly well. Try it for yourself and let me know what you think.
- Plain pizza base (I bought a ready-made one that was chilled, not frozen - for frozen pizza bases you might have to adjust your baking time)
- 1 1/2 - 2 tbsp tomato paste
- Some extra virgin olive oil
- 6 slices of aubergine (roughly 5mm thick)
- BBQ seasoning
- Garlic powder
- 1/2 a red onion, sliced
- 2 closed cup mushrooms, sliced
- 1 large ripe tomato, sliced
Cashew cheese ingredients:
- 80g cashews
- 1/4 cup water
- 2 tsp lemon juice
- 1/3 tsp salt
- 1 tsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
Preheat the oven to 200C (400F).
Evenly spread 1 1/2 – 2 tbsp on your pizza base. Also drizzle some olive, a little bit of salt, garlic powder and oregano on it.
Take the aubergine and cut off 6 slices roughly 5mm thick. Season them on both sides with BBQ seasoning, salt and garlic powder. Add some olive oil to a pan and fry them well on both sides. When done place them on a plate covered with a kitchen towel so it can soak up the excess oil.
Then continue making the cashew cheese. Put all ingredients into a powerful smoothie blender (if yours isn't very powerful you might have to soak the cashews for a few hours beforehand). Blend until you get a smooth paste.
Spoon the cashew cheese paste on your pizza base on top of the tomato sauce layer. Then slice up half a red onion, 2 closed cup mushrooms and 1 large ripe tomato and also put them on your pizza; drizzle some salt it too. Top it with the fried aubergine slices and sprinkle some more oregano on top.
Put in the oven for 10 minutes. Enjoy with a nice healthy salad (it's all about the balance :-)
And if you liked this pizza why not try my other vegan pizza with cashew cheese and artichokes. Find the recipe here.