Vegan Pizza Portobellos

By vdub

Ingredients

• 6 portobello mushroom caps
• 1 cup tomato/pasta sauce
• 1 cup of chopped red pepper and yellow pepper
• 1/2 cup chopped vidalia onion
• 6 basil leaves
• 1 Tbs. red chili flakes
• 1 cup raw cashews (soaked in water for an hour)
• 1/2 tsp. sea salt
• 1 tsp. rice bran oil or canola oil
• 1 garlic clove
• 2 Tbs. nutritional yeast (optional)
• 1 Tbs. fresh lemon juice

Preparation

Step 1

1. Make vegan cashew cheese by puréeing raw cashews, sea salt, oil, 2 leaves of basil, garlic clove, nutritional ye
2. Preheat oven to broiler setting; put parchment paper on a baking sheet.

3. Wash mushroom caps and place with concave part facing up (so you can fill it).

4. Put 2-3 Tbs. tomato sauce into each mushroom and follow with cashew cheese (as much as you want).

5. Add chopped veggies, then top with minced basil and chili flakes.

6. Broil in oven 15-20 minutes (be sure to watch it so they don’t burn!).