Being vegan or vegetarian doesn’t mean you have to miss out on things like pizza. Here at Canterbury Baking School we can show you plenty of tasty alternatives to fit your lifestyle! Like this cashew nut cream pizza with home-made dough!
In vegetarian and vegan cooking, taste and flavour are paramount, as well as being healthy and nutritious. I’ve been a vegetarian for 30 years, even as a mother of five children! I’ve been coming up with healthy, nutritious vegetarian recipes for decades.
I had the privilege of training under an Italian master chef, who was also vegetarian. He introduced me to the benefits of milling my own grain. Everything we made and produced was delicious and healthy, so I wanted to carry that on!
(Carolyne in full flow!)
Home-made Healthy tips
I used cashew nuts because they are full of monounsaturated fats that help lower harmful cholesterol, as well as being packed with vitamins like magnesium and zinc.
Our pizza base is made from kamut grains, which we mill on the premises. Kamut is an old Egyptian wheat that is high in protein and full of minerals like selenium.
Yeast flakes and Vitam-R yeast extract give your B-vitamin levels a boost as well containing high amounts of iron and folic acid.
(Drizzling on Tuscan olive oil, ready for the oven)
(The finished cashew nut cream and mushroom pizza!)
For the cashew nut cream, finely mill 250g of cashew nuts.
Saute onions, garlic, vegan bouillon powder and your choice of seasonings (I also used Vitam-R yeast extract!) in rapeseed oil.
Add the milled cashew nuts and stir gently and gradually add soya milk until you have a firm, creamy consistency. (Cashew nuts thicken when cooked)
Add a sprinkling of yeast flakes, stir for a few minutes, then spoon small amounts of the cream onto your pizza.
Don’t forget to make a tasty passata, and add your choice of vegetables!
For our pizza base, we used our Canterbury Baking School recipe.
Prep Time Cook Time
35 min 5 to 8 min
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