Nonstick cooking spray
1 cup unsweetened coconut cream (see recipe)
½ cup drained ﬁrm silken tofu
1 or 2 cloves garlic, to taste
¾ teaspoon smoked sea salt
½ to 1 teaspoon liquid smoke, to taste
½ teaspoon ground white pepper, to taste
½ teaspoon onion powder
1 tablespoon fresh lemon juice
1 to 2 tablespoons nutritional yeast, to taste
1 tablespoon almond or cashew butter
1 tablespoon agar powder
1½ cups fresh basil leaves
1 or 2 cloves garlic, to taste, pressed
Salt and ground black pepper, to taste
1½ tablespoons fresh lemon juice
¼ to ½ cup extra-virgin olive oil, as needed
Four 8-inch pita bread
2 tablespoons drained capers
¼ cup chopped oil-packed sun-dried tomatoes
To make the cheese: Lightly coat a 2 ½ -inch deep 16-ounce round dish with spray. Combine all the ingredients in a blender and process until smooth. Transfer to a medium-size saucepan and cook over medium-high heat for 5 minutes, whisking constantly. The mixture will thicken slightly and become more cohesive; it will thicken more as it cools. Pour into the prepared dish, cover, and chill overnight in the fridge. It will keep for up to 1 week, stored in an airtight container. To use, finely grate 1 cup for the sandwiches and save the rest for another use.
To make The pesto: Place the basil and garlic in a food processor. Pulse a few times to chop the basil. Add salt and pepper to taste, then add the lemon juice. Slowly drizzle in the oil through the hole in the lid while the machine is running, until paste forms.
To assemble The pitzas: Preheat the oven to 375°F. Spread pesto on each pita bread to cover the surface. Sprinkle ¼ cup cheese on top, then add ½ tablespoon capers and 1 tablespoon sun-dried tomatoes. Bake for 15 minutes, or until golden brown and crispy.