VEGAN PESTO PITZAS

PESTO PITZAS

Ingredients

FOR CHEESE

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

 

FOR PESTO

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

 

FOR PITZAS

Four 8-inch pita bread

2 tablespoons drained capers

¼ cup chopped oil-packed sun-dried tomatoes

Directions

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.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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