Creamy Heirloom Tomato and Cashew Cream Pizza (or anything Sauce)

Or as I like to call it, “Holy Crap!” Sauce.  That’s how much I like it. I was getting a bit playful with pizza sauce this weekend.  We typically do a kale pesto-style pizza but I was wanting something different and I had a bunch of gorgeous heirloom tomatoes that were on the verge of rotting so I started dreaming.  The result was a sauce that made me say, “Holy Crap!”  I put it on our pizza this weekend and I used it on my veggies today for lunch (I had leftover pizza toppings that that quickly whipped into a delicious bowl). With out further adieu- I’m going to let you in on the magic.

IMG_0784

Fennel, Brussels sprouts, mushrooms, kalamata olives, and daiya cheese. For. The Win.

Fennel, Brussels sprouts, mushrooms, kalamata olives, and daiya cheese. For. The Win.

Puuu-lease...we don't care if our pizza is round.  We just care if it's delicious.

Puuu-lease…we don’t care if our pizza is round. We just care if it’s delicious.

Ingredients:

  • I cup raw cashews, soaked for 2 plus hours
  • 4-5 medium/large heirloom tomatoes
  • 3 cloves garlic
  • 1/4 cup nutritional yeast
  • handful of fresh basil
  • salt and pepper to taste

Instructions:

  • Chop the tomatoes into large chucks and roast along with garlic, basil, salt and pepper at 350 degrees until they are nice’n gooey.
  • Place all ingredients in a blender or food processor and blend until smooth!
  • Use as a pizza sauce, over pasta or a grain, or just over veggies!
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