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Pizza Night! Cashew Cheese, Mushrooms & Onions

Active Time: 30 minutes / Cook Time: 35-40 minutes / Total Time: 40-45 minutes

Makes 4 servings


  • Cashew Cheese:
    • 2 cups raw cashews, soaked overnight
    • 3/4 cup spring water
    • 1/2 teaspoon garlic powder
    • 1 teaspoon fine sea salt
    • 1/6 teaspoon fresh cracked pepper
    • 1 tablespoon nutritional yeast
    • Zest of 1/2 lemon
    • 1 teaspoon lemon juice
    • 2 probiotic capsules
    • 3 tablespoons minced dill
  • Crust:
    • 3 cups shredded mozzarella
    • 1 1/2 cups almond flour
    • 4 tablespoons cream cheese, cut into 4 pieces
    • 2 eggs, lightly beaten
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon garlic salt
  • Toppings:
    • 2 teaspoons ghee
    • 1/2 yellow onion, sliced into half moons
    • 20 ounces cremini mushrooms, sliced
    • 2 jalapenos, sliced into rounds (optional)
    • 1/2-1 cup tomato sauce
    • 1/2 cup cashew cheese


  1. Make cashew cheese: Add cashews and water to a food processor and process until broken down. Scrape down the sides and continue to process until smooth. Add garlic powder, salt, pepper, nutritional yeast, zest, and lemon juice. Blend until mixed well. Transfer cashew mixture to a glass container and fold in probiotic capsules and dill with a wooden spoon. Cover the bowl with a clean towel and place in a warm spot (the oven works well with the pilot light on, or a warm enclosed outside area). Give your cheese 12-24 hours to ferment; it is done when it is tangy to your preference. Cover and refrigerate.
  2. Make the crust: Preheat oven to 425° F. Put mozzarella and cream cheese in a medium microwave-safe bowl. Microwave for 1 minute, stir, and then microwave for another 30 seconds.
  3. Stir almond flour into cheese mixture, and then add eggs and oregano. The eggs will resist combining, but keep at it! If the dough seems “stringy,” microwave another 20 seconds and stir.
  4. Line a baking sheet with parchment paper, wet your hands, dump the crust onto the baking sheet (reserve the bowl), and spread the crust into a rectangle about 1/8” thick. Keep your hands lightly moistened to facilitate spreading. Poke the crust all over with a fork and sprinkle with garlic salt.
  5. Place crust in oven and bake for 8 minutes. Check to see if the crust is bubbling up; if so, pop the bubbles with a fork. Continue baking for 6-7 more minutes, or until the crust is slightly browned. Remove from oven, top with another piece of parchment, and very carefully (it’s hot!) flip the crust over. Remove what was the bottom sheet of parchment and discard.
  6. While the crust is baking prepare your toppings. Heat ghee in a large skillet over medium heat. Once hot, add onion and sauté until translucent, 2-3 minutes. Add mushrooms and sauté until just starting to release their juice, 4-5 minutes.
  7. Finish the pizza by topping the crust with a thin layer of tomato sauce, a layer of mushrooms and onion, sliced jalapeno if using, and dollops of cashew cheese (the cheese with resemble feta, you can spread it out using the back of a spoon if desired). Bake for an additional 5 minutes.
  8. Prepare Tomato Chimichurri Salad
  9. Cut pizza into 10 slices. Serve 3 slices per person for dinner, along with 1/4 of the salad per person. Package up remaining pizza and salad for lunch tomorrow.

Tomato Chimichurri Salad

Active Time: 15 minutes

Makes 4 serving


  • 1 cup arugula
  • 1/2 cup cilantro
  • 1 clove garlic
  • Dash sea salt and pepper
  • 1 teaspoon raw honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 4 tomatoes, diced
  • 1/2 red onion, diced


  1. Place arugula, cilantro, garlic, salt, pepper, and honey in a food processor and blend. Add in apple cider vinegar and olive oil until smooth. Add additional water if needed to facilitate blending.
  2. Toss diced tomatoes, diced onions, and 2-3 tablespoons chimichurri together in a mixing bowl (until lightly coated).
  3. Serve 2 servings alongside pizza and store 2 servings in an airtight container in the fridge, for lunch tomorrow.