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Okay. So you know when you make something and it is just SO good that you then make it multiple times in a row?

That happened with this Romesco.

I proceeded to use it multiple days in a row with a variety of meals.

First as the sauce for a buddha bowl that contained roasted potatoes, broccolini, mixed greens and avocado.

Then as the dipping sauce for savory waffles made from hash brown potatoes, served with roasted broccolini, caramelized onions, avocado, herbs, and fried eggs.

THEN as the sauce on flat bread. First I made this with a cauliflower crust, because that's what I had on hand and then this time with a flour crust that I picked up. Both were grade - A delicious, if that's even a thing.

My point is, you are going to want to make the romesco and then make this pizza. And in time I am sure I will come up with more ways to use this Spanish dip.

INGREDIENTS | Makes two 10inch Pizzas (Serves 2-4)

Cashew Cheese:

  • 1 cup raw cashews, soaked in very hot water for 15-30 minutes* (see note)

  • 1/3 cup fresh water

  • 2 Tbsp fresh lemon juice, more to taste

  • 2 Tbsp nutritional yeast

  • pinch crushed red pepper

  • salt and black pepper to taste


  • 2 (10inch) Pre-made Pizza Crusts, of choice, We bought ours from Trader Joes in the frozen isle

  • 1 recipe Romesco

  • 1/2 cup garbanzo beans, more if desired

  • 1/4 cup sliced fresh basil or parsley or a combination of the two

  • black pepper


Start by making the cashew cheese. Rinse and drain the cashews after soaking them. Then add the cashews, fresh water, lemon juice, nutritional yeast, and crushed red pepper to a high-speed blender, like Vitamix. Turn on low and slowly increase to high and blend until smooth and creamy. There should be no chunks of cashews. You want it to be thick but pour-able. If needed add more water or lemon juice to get it to desired consistency. Set aside.

Then follow the package instructions to make the pizza crust. It will tell you the tempurature for the oven and how many minutes it needs to bake and any other special requirements for the crust that you chose.

Layer on half of the Romesco to each pizza crust as the sauce, and place in the oven for the specified amount of time. Remove from the oven, add the cashew cheese and garbanzo beans and place back in the oven for 1-2 minutes to warm up.

Then remove and add the fresh herbs on top. Sprinkle with some black pepper. Slice and serve!

*Note: If you do not have a high-speed blender like a Vitamix, soak your cashews for up to an hour or overnight to protect your blender and to make sure you get a creamy consistency.

ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order.

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