Add all ingredients to a bowl and mix until combined. The mixture should be like a thick paste.
On 2 lined baking trays, use a spoon to spread the mixture into 2 circles which are about 5mm thick. Alternatively, place another piece of baking paper on top. Use a rolling pin to flatten the pizza dough into a circle and gently remove the top sheet of baking paper (note 1).
Bake the pizza bases in the oven for 7-10 mins or until the surface is dry to the touch.
To prepare the cheese sauce
Add all ingredients to a blender and blend until smooth. Set aside.
To prepare the pizza sauce
Add all ingredients to a bowl and mix until combined. Set aside.
To assemble the vegan margherita pizza
Spread the pizza sauce on the par baked bases. Top with the sliced tomato and dollop the cashew cream on top.
Bake for 10-15 minutes or until the tomato has softened. Place the pizza under a grill or broiler for another 5 minutes if you’d like to brown the surface and cashew mozzarella.
Top the pizza with basil, olive oil, chilli flakes and season with salt and pepper. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
See the blog post above for images and extra tips for spreading or rolling out the pizza base.
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