Roasted Tomato Tortilla Pizza with Basil Cashew Cheese
1 kg tomatoes (I used mixed cherry tomatoes)
1/2 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar
fine grain sea salt & pepper
for the basil cashew cheese: (makes:1-1.25 cups)
2 garlic cloves
1 cup loosely packed fresh basil
1/4 cup roasted tomatoes
1 cup raw cashews, soaked in water for at least 1 hour
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
2 tbsp water
1 tbsp nutritional yeast
1/4 tsp fine grain sea salt, or to taste
Place 1 cup raw cashews in a bowl of water and soak for at least 1 hour. Rinse and drain before use. Preheat the oven to 375F and line a baking sheet with parchment paper. Chop tomatoes and place in a bowl and mix with olive oil, vinegar, and season with salt and pepper. Spread out on prepared pan and roast for about 30 minutes or so. Remove and reduce heat to 350F.
For the sauce: In a food processor drop in garlic cloves and mince. Now drop in the basil followed by the roasted tomatoes and drained and rinsed cashews. Stop to scrape down the side of the bowl. Now add in the rest of the ingredients and blend until super smooth. Season with fine grain sea salt to taste. Add more oil or lemon juice if preferred.
Place your desired amount of tortillas on baking sheet. Spread sauce on each tortilla followed by a generous amount of roasted tomatoes. Bake in the oven for 13-15 minutes (watch closely) at 350F or until crisp and golden. Serve immediately. Store leftover sauce in an air-tight container in the fridge. It should keep for a week or longer.
Receipe courtesy - oh she glows.