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 nutritional 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 sourdough pizza base recipe.
