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There's a different kind of pizza today. Instead of dough we use aubergines for the Mediterranean flavor and lightness. Baked with cashew cheese...
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Vegan eggplant mini pizza with cashew cheese
Vegan eggplant mini pizza with cashew cheese
There's a different kind of pizza today. Instead of dough we use aubergines for the Mediterranean flavor and lightness. Baked with cashew cheese...
Ingredients
Eggplant Pizza:
- 2 large eggplants
- 250 G cherry tomatoes
- canned tomatoes* Polpa
- coconut oil*
cashew cheese:
- 100 G Cashews* Soaked 2 hours beforehand
- 1 el food starch potato starch
- 1 clove of garlic
- 2 el nutritional yeast*
- Pepper*
- kosher salt*
anything else:
- 1 small Bunch of basil
Facilities:
- Mixer*
- Knife*
- cutting board*
- pastry brush
Instructions
- Preheat the oven to 200°C.
Making cashew cheese:
- Peel the garlic and puree together with the yeast flakes, salt, cornstarch and the cashew nuts (drained) to a fine cream. Carefully add some water until the consistency (a spreadable cream) is right for you.
- Wash eggplant. Cut lengthwise into slices about 1 cm thick.
- Place the aubergine slices on a baking sheet lined with baking paper.
- Spread about a teaspoon of the canned tomatoes on each eggplant slice.
- Then put about 2 teaspoons of the cashew cream on top and smooth it out.
- Put the aubergine pizzas in the oven for 5 minutes.
- Meanwhile, wash and halve the cherry tomatoes.
- Take the pizza out of the oven and brush with the coconut oil. Scatter the halved cherry tomatoes on top.
- Bake in the oven for another 25-30 minutes.
- Season with salt and pepper.
- Serve with the plucked basil leaves.
TiP
TIP: If you want to use the cashew cheese for pasta or something similar, leave out the starch. Uncooked or baked, it would dominate the cream.
Nährwerte
Serving: 1Port.Calories: 37kcalCarbohydrates: 4gProtein: 1gFat: 2g
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