No-Yeast Pizzas with Cashew Cheese & Walnut Pesto

Makes 2 large or 4 small pizzas

Simple, fluffy and authentic homemade pizzas ready in less than half an hour. This no-yeast base is perfect for speedy vegan and gluten-free pizzas and is delicious topped with homemade vegan walnut pesto, cashew cheese and tomatoes.

For the walnut pesto:

• 15g (0.5oz) basil leaves, stems too

• 50g (1.7oz) walnuts, toasted

• 2 tbsp nutritional yeast

• ½ tsp salt

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 3 tbsp water

For the no-yeast pizzas:

• 245g (8.6oz) self-raising flour or glutenfree self-raising flour

• 230g (8.1oz) thick vegan yoghurt

• A pinch of salt

• 2 tbsp olive oil

For the tomato sauce:

• 4 tbsp tomato purée

• ½ tsp garlic granules

• ¼ tsp dried oregano

• Salt and pepper

For the cashew cheese:

• 200g (7oz) cashew nuts, soaked

• 3 tbsp nutritional yeast

• ½ tsp salt

• ½ tsp garlic powder

• 3 tbsp lemon juice

• 3-4 tbsp water

Topping suggestions:

• 250g (8.8oz) sliced mixed tomatoes, fresh

salad leaves, spring onion, black pepper

1 Make the cashew cheese by soaking the cashews: either cover the cashews in filtered water and leave, covered for 6-8 hours or overnight. Or, add the cashews to a saucepan, bring to the boil with a lid on then remove from the heat and allow the cashews to soak (lid on) for 15-20 minutes. Now drain and rinse the cashews.

2 Add them to a high-speed blender with the rest of the ingredients and blend until really smooth and creamy. Stop to scrape down the sides as necessary and season to taste.

3 Store in an airtight container in the

fridge for 5 days.

4 Make the walnut pesto: lightly toast the walnuts in a dry frying pan for a few minutes until smelling fragrant. Add to a food processor with all the other ingredients, season to taste and pulse to a chunky pesto. Store in an airtight container in the fridge for 3-5 days.

5 When ready to make the pizzas preheat the oven to 180°C (160°C fan)/350°F/Gas 4. Prepare the tomato sauce by stirring together all the ingredients.

6 Make the pizza dough: stir together the flour, yoghurt and salt and bring to a dough. Tip onto a lightly floured surface and knead for 1 minute to bring to a smooth dough. Divide into 2 or 4 pieces and roll out to ovals/circles.

7 Transfer the dough to a parchment line tray and brush all over with the oil. Now top with the tomato sauce, leaving a gap round the edge for the crust.

8 Bake in the oven for 18-22 minutes, turning round halfway. At the halfway point, you can add on the cashew cheese, pesto and any toppings or you can wait till the pizzas are fully cooked before topping.

9 Enjoy straight away or cold later on.

Store leftovers in an airtight container for

1-2 days and eat cold or warm again in the oven or grill.