Makes 1 pizza
1 cup of raw cashews (soaked in water for at least an hour-- this is optional, but it will make the cheese creamier)
1/4 cup water
Juice of 1/2 lemon (about 1 to 1.5 tablespoons)
1/2 teaspoon salt
2 cloves of garlic
After soaking the cashews, drain and rinse them well.
Blend the cashews, water, lemon juice, salt, and garlic in a food processor or blender until smooth.
1 tablespoon olive oil
1 8 oz. package of tempeh
2 tablespoons soy sauce
1 tablespoon maple syrup
1/2 teaspoon liquid smoke
1 tablespoon nutritional yeast
Heat the oil in a skillet over medium heat.
Using your hands, crumble the tempeh into the skillet and sauté for 1 minute.
Add the soy sauce, maple syrup, liquid smoke, and nutritional yeast. Sauté for another minute or so. (not too long because the tempeh will brown some more in the oven)
1 store-bought or homemade pizza crust
1-2 tablespoons of sriracha sauce (depending on how much heat you like!)
1 cup store-bought or homemade pizza sauce
Toppings: sliced bell peppers, mushrooms, artichokes, olives, etc. (I only used mini bell peppers)
Fresh basil, for garnish
Preheat oven to 425°F. Place the pizza crust on a baking sheet lined with parchment paper.
Mix the pizza sauce and sriracha sauce together in a small bowl. Spread the sauce evenly on the pizza crust.
Using a spoon, drop dollops of cashew cream over the sauce.
Spread the tempeh crumbles and toppings evenly over the sauce and cheese.
Bake according to the package instructions (about 8-10 minutes, or 10-15 minutes if using a homemade crust)
Garnish the pizza with fresh basil before slicing.