02 Sep Million Dollar Cashew Cheese Pizza
Pizza is AMAZING, but don’t you hate it when after you eat all that grease you feel nasty and bloated? Nourish & Strengthen has the perfect recipe! If you don’t have the time or desire to make a homemade crust, Trader Joes has some great dough in the refrigerated section that you can roll out.
Here’s the recipe that’ll make you feel like a million bucks
Cashew Cheese
2 cups raw cashews
1 cup water
1 probiotic capsule
1 cheese cloth
1 tsp garlic powder
1 tsp onion powder
½ tsp pink salt (to taste)
4 Tbsp nutritional yeast
This recipe takes several days to make depending on how hard you like your cheese, so plan ahead. Don’t let the timing scare you. It’s not hard to make, you just need time for the probiotics to do their job and the cheese to harden if you don’t want to use it like a spread.
Wash 2 cups of cashews, then soak them for at least 4 hours (overnight is even better). Soak them in cool, filtered water. Cashews almost double in size, so use enough water. After soaking, drain, rinse, and put the nuts into a food processor with 1 cup of water. Empty 1 probiotic capsule into the mix. Blend until very smooth, scraping down the sides of the food processor as needed to gather any runaway nut pieces. Get a bowl and set a strainer inside. Lay the cheese cloth into the strainer and pour the cheese mixture into the cheese cloth. Gather the corners of the cheese cloth and lift until you have a hanging ball of very, very soft cheese. Give it a light squeeze, getting a small amount of excess cashew milk from the mixture. Don’t squeeze all the liquid out, just the excess with an easy squeeze. Set the cheese ball, while still wrapped in the cheese cloth, in the strainer. Set something heavy on top of the cheese, like a can of food on top of a small bowl or plate. This will slowly squeeze the cheese. Make sure you keep it in the strainer with a bowl underneath. Cover the whole thing with a towel and leave it on the counter for 24 hours while the probiotics do their work. The following day, put the cheese back in the food processor and add the garlic powder, onion powder, pink salt, and nutritional yeast. Blend again in the food processor until seasonings are mixed with the cheese. You can now eat the cheese as is with this cream cheese-like consistency. Or you can wrap the cheese back in the cheese cloth and set it on the counter on a plate or bowl to harden for 1-3 days. After 3 days, you can slice it but it’s still a softer cheese. Our family likes this cheese in spreadable form. This recipe seems complex at first, but now we make it by memory with ease.
Veggie Pizza
4 cups of your favorite whole grain flour or flour blend
3 cups warm water
½ cup chia seeds
1 packet of yeast
1 Tbsp baking soda
*optional-cashew cheese
1 jar oil-free pasta sauce
4 cups of your favorite diced or sliced veggies pre-cooked
2 tsp corn meal
Crust: Mix 4 cups of your favorite whole grain flour, 3 cups of warm water, ½ cup pf chia seeds, 2 packets of yeast, and 1 Tbsp of baking soda. Cover the freshly made dough with a clean, warm, and moist kitchen towel. Then let it rise for 1 hour, unless you are lucky enough to have a bread mixer which you can run for 6 minutes and be ready to go!
Get a deep dish cookie sheet and put 2 tsp of corn meal on the bottom to keep the crust from sticking. Spread the crust around the pan with your hand. Get your hands very wet and flatten the dough with your hands. Each time the dough starts to stick to you, get your hands wet again until the dough is spread over your cookie sheet.
With a 425 degree preheated oven, bake the crust for 12 minutes or until golden brown. Remove it from the oven and top your crust with the optional cashew cheese. Then top it with an oil-free, sugar-free, low sodium marinara sauce.
In a stainless steel pan, put all the chopped veggies you want on your pizza with some garlic and water for stir frying the veggies. If you put your veggies on the pizza uncooked and you like a ton of veggies like me, especially tomatoes, you will have some very soggy pizza! Drain the veggies (save veggie juice for future veggie sautéing or for your next salad dressing). Top your pizza with your veggie mix.
Stick the pizza back in the oven for 10 more minutes at 425 degrees. Let it cool for 5-10 minutes. Cut and serve. Yummy!
Recipe courtesy of
Nourish & Strengthen’s Founder, Jenny Harkleroad
Want to learn more about a diet that supports a cancer-free body and healthy heart for you and your family? Check out Jenny’s recent post on how MODERATION KILLS
In addition to yoga and meditation instruction, Kelli is a subconscious change facilitator -here to help you release emotional stress and trauma, balance your energetic system, and establish powerful subconscious beliefs that support everything you do. Learn more and book your session at www.rapidtransformationsessions.com
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