Spicy Tempeh Pizza

with Cashew Cheese



½ tsp dry active yeast
1 cup warm water
1 tsp salt
2 tsps olive oil
2.5 cups flour
1 tbsp cornmeal (optional)
1 cup marinara sauce
200g of tempeh
2 tsp paprika
1 tbsp hot sauce
3 tbsp balsamic vinegar reduction
Micro greens & fresh basil

Cashew Cheese Ingredients

1 cup cashews soaked in water overnight

1/4-1/2 cup of water

2 tbsp nutritional yeast

2 tsp salt

Cooking Instructions

  1. Add the yeast to the warm water and olive oil and leave for 3 minutes until the yeast looks soft and expanded. Then slowly add the flour and salt while stirring with a wooden spoon.
  2. Once it starts to look like a dough, sprinkle flour on a dry surface and knead the bread until the dough isn’t sticky but still springs back when you press it with your finger (better to not knead enough then too much!).
  3. Put the dough in an oiled bowl, cover with a dish towel and leave for 30 mins.
  4. Once the dough has risen, move it to a floured surface, knead it until it’s soft and no longer sticky, then roll it out into a circle.
  5. Move the dough to a pizza stone that’s been sprinkled with cornmeal or a well-oiled pizza pan and use a fork to poke holes throughout the pizza (this prevents bubbling).
  6. Preheat the oven to 450 and when ready, cook the crust for 10 minutes.
  7. While cooking, cut the tempeh in half lengthwise and then into squares or triangles before tossing with the paprika and hot sauce.
  8. Drain the cashews of water (that have been soaking overnight) and put in a blender with the nutritional yeast, salt, and half of the water. Keep adding the rest of the water until the cashews are blended but still firm- it should have the consistency of greek yogurt.
  9. When the crust is out of the oven and cooled, add the marinara sauce, tempeh, and cashew cream (add this one spoonful at a time over the pizza like mozzarella balls)
  10. Put the pizza back in the oven for another 15-20 mins until the edges of the crust are slightly browned.
  11. Serve with fresh greens, basil, and balsamic reduction drizzled on top.