Vegan Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

(NC)—These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won't believe they are vegan, gluten-free, and good for you!

Prep time: 10 minutes
Cooking time: 10-12 minutes.

8 Portabella mushrooms
1 cup (250 mL) pizza sauce
*Vegan Cashew Basil Cheese Sauce (see recipe below)
1/3 cup (75 m) each red, green and orange pepper, diced
1/3 cup (75 mL) sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp (5 mL) red pepper flakes

Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas 'belly' side up on the baking sheet. Spoon 2-3 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!

Serves 3-4.

*Vegan Cashew Basil Cheese Sauce

1 cup (250 mL) raw cashews
1/3-1/2 tsp (1.5 mL – 2 mL) Himalayan sea salt, to taste
1/2 tsp (2 mL) cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp (20 mL) nutritional yeast
1 tbsp (15 mL) fresh lemon juice

Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips.

This recipe was created by Angela Liddon of Oh She Glows for the Mushroom Masters: A Tournament of Taste Portabella Playoff. For more vegan recipes visit Angela's blog at www.ohsheglows.com.

More delicious recipe ideas are available online at www.mushrooms.ca.

www.newscanada.com

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