Super easy puff pastry pizza with cashew cheese
With this recipe it's not about exact ingredients, you can go really wild and creative with it and it will still taste nice. This is great for when you have people over and want to cook something that's very tasty without spending a lot of time in the kitchen. Or have it as a nice treat all by yourself on a Sunday evening. I know I do sometimes.
INGREDIENTS (2 portions):
- 1 puff pastry sheet
- Tomato paste
- Sea salt
- Garlic powder
- Garlic powder
- Tomatoes sliced finely
- Black olives sliced finely
- Mushrooms sliced finely
- 1/2 onion sliced finely
- Sun-dried tomatoes sliced
- Char-grilled artichoke hearts chopped up
- Black pepper
Easy cashew sour cream cheese ingredients:
- 3/4 cup cashew nuts
- 1/2 cup water
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp nutritional yeast (optional)
Preheat the oven to 180C (350F).
Lay out the puff pastry and spread some tomato paste on it. Just a thing layer, enough for the puff pastry to be covered. If you use too much the bottom will get soggy.
Sprinkle some sea salt, garlic powder and oregano on top. And then add the tomatoes, black olives, mushrooms, onion, sun-dried tomatoes and char-gilled artichokes the way you like. Drizzle a bit of olive oil and sprinkle some sea salt and more oregano on top.
To make the cashew sour cream cheese put all ingredients into a blender - for a more cheesy flavour also add the nutritional yeast. but it tastes very nice without.
Put into the oven for about 20 - 25 minutes.
Take out and pour the cashew cheese on top. Normally when making a vegan pizza I would pour the cashews cheese on top before baking. But with puff pastry it makes sense not to add too many moist ingredients on top because the base might not bake properly otherwise.
And if you love puff pastry as much as I do then you might also like my spinach pesto tart with tomatoes, mushrooms and olives.