April 9, 2014
Serves 4 (yields 8 portobello pizzas)
8 portobello mushrooms
2 cups (450g) tomato pizza sauce
Cashew-basil cheese sauce, below
1/3 cup (75g) red pepper, diced
1/3 cup (75g) green pepper, diced
1/3 cup (75g) orange pepper, diced
1/3 cup (75g) sweet onion, diced
2-3 large basil leaves, finely diced
1 teaspoon red pepper flakes
Cashew-basil cheese sauce
1 cup (225g) raw cashews
1/3-1/2 teaspoon Himalayan sea salt, to taste
1/2 teaspoon cold-pressed sunflower oil
1 fresh basil leaf, diced fine
1 small clove garlic
1 1/2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
To make the cashew-basil cheese sauce, place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When the cashews are ready, drain and place all the sauce ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape the sides of the processor as necessary. Taste and adjust the seasonings if necessary.
To assemble the pizzas, preheat the oven by setting the broiler on low. Cover a baking sheet with a silicone non-stick baking mat or parchment paper for easy clean-up. Remove the stems of the portobellos and gently rub the portobellos with a wet cloth to clean.
Place the portobellos "belly" side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each portobello. Now spoon about 2 teaspoons of cashew-basil cheese sauce on top of the pizza sauce.
Chop the onion and pepper and sprinkle them onto the portobellos. Finally, shake on some red pepper flakes and sprinkle the diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10 to 12 minutes, watching closely as broiler temperatures vary. Serve immediately.
All figures are per serving (one serving is 2 mini-pizzas).
Fat: 19 g
Protein: 13 g
Carbohydrate: 33 g
Sodium: 490 mg