Pizzettes's - Raw Health Crispbread
4-6 cherry tomatoes, quartered
1/2 yellow pepper, diced
7-8 Raw Health Kalamata Olives, halved
Pinch of oregano
For the cashew cheese:
500g cashew nuts
8g nutritional yeast flakes
150ml coconut cream
1 teaspoon salt
75ml lemon juice
1 teaspoon grated garlic
50ml Raw Health Extra Virgin Olive Oil
Cover the cashew nuts with 2 litres of water, and allow to soak overnight.
Drain the nuts and place in a high-speed blender with all the remaining ingredients.
Blend until smooth.
Place a tablespoon of cashew cheese onto each crispbread and top with 1-2 quartered tomatoes, a couple of pieces of pepper, a few olives, and a sprinkle of oregano.
Windmill products used in this recipe