Kale and Sweet Potato Pizza with Smokey Cashew Cheeze Sauce

This is my go-to meal lately! I have been eating it twice a week! I got the idea from Julie Hassan’s cookbook Vegan Pizza, but ended up changing it quite a bit to make it even work at all. So here is my version, adapted from her version.

Kale Pizza


(Approximately One 14″ pizza)

1 3/4 C Flour of Choice

1/2 tsp. Salt

1 tsp. Instant Yeast Powder

1 Tbsp. Agave Syrup

1 Tbsp. Coconut Oil (melted, but not hot)

1 C + 2 Tbsp. Warm (not hot!) Water

Add flour and salt to a bowl and stir together. Sprinkle the yeast evenly on the top. Add the rest of the ingredients and stir together with a fork until you can’t anymore. Use you hands if needed to form it into a ball. Cover the dough and let sit for at least 3-4 hours. You can refrigerate or freeze dough to use later.

Smokey Cashew Cheeze Sauce

1 C. Raw Cashews (Soaked for at least 2 hours, drained, and rinsed)

1/2 C. Nutritional Yeast Flakes

Juice From 1 Lemon

1 Tbsp. Bragg’s Liquid Aminos

1-1.5 tsp. Liquid Smoke

1 tsp. Spicy Brown Mustard

1 tsp. Salt

1 Tbsp. Olive Oil

1 Tbsp. Water

Blend all ingredients in a food processor or high speed blender until smooth.


1 Sweet Potato

1/2 Bunch of Kale

Wash the sweet potato and kale. Tear small pieces of kale away from the stems and pat dry with a clean towel. Peel the potato, and then peel off long slices of the potato for the pizza.

Preheat oven to 450 degrees.

Once your dough has risen, add some flour so it isn’t as sticky, as necessary. Roll out on pizza pan. I use a roller and my fingers. Cover with a thick layer of smokey cashew cheeze sauce (you may not use all of it, use your judgement). Place the kale on the pizza so it is as flat as possible, and really close together. Then add a layer of sweet potatoes so that the entire bed of kale is covered. Add some fresh cracked black pepper to the top. Sometimes I add some of Minimalist Baker’s Parmesan Cheese to the top (seen in pic).

Place in the oven for 10-14 minutes. I usually do about 12-13 minutes, but all ovens are different. Watch it closely towards the end until the crust is a golden brown.

Wait 5 minutes before cutting through the pizza to serve.


Cheezy Kale Chips

Cheezy Kale Chips

My favorite snack as of late. Since I’ve started rock climbing, running, and working out on a regular basis, I have kicked the chip and soda habit and become addicted to these cheezy kale chips and water. I still fulfill my need to constantly crunch on something, but I feel so much better! Give them a try and let me know what you think!

Cheezy Kale Chips - Vegan Machine

1 Large Bundle of Kale (Organic tastes better)

¾ C. Raw Cashews (soaked for 2+ hours, rinsed and drained)

½ Red Large Pepper (remove stem and seeds, chop small)

¼ C Nutritional Yeast Flakes

1 Tbsp. Bragg’s Liquid Aminos

2 Tbsp. Olive Oil (+ extra for sautéing pepper)

1 Clove of Garlic

Juice from 1 Lemon

Dash of Black Pepper

kale chips 2

Preheat oven to 180 degrees.

Sauté red pepper in a little oil of your choice until tender.

Once the pepper is tender, mix all of the ingredients together in a blender or food processor (besides kale). I like to use my Blendtec side jar, but it will work in any blender. Blend until very smooth.

Tear bite size pieces of kale away from the stems. Wash really well, then dry with a clean towel or spin in a salad spinner (preferred).

In a big bowl, mix together the pieces of kale and the sauce mixture. Massage it together with your hands until all of the pieces are evenly covered.

Spread out on 2 baking sheets. They can touch, but try to keep them as spaced apart as possible. The more they touch, they longer they take to cook. You can do 1 sheet at a time and store the rest in the fridge, or do them both at the same time.

If baking 1 sheet only, then they will need to bake for about 2.5-3 hours, flipping at the halfway point. If doing 2 sheets they will need to cook for 3-4 hours, flipping at the halfway point. Every oven is different, so keep cooking and flipping at the end until they are not soft at all, and crisp all of the way through. Since they shrink quite a bit, I usually combine them to one pan in the last hour so they cook faster. Just feel it out and do what feels right.

Once you take them out of the oven, let them sit out for an hour or two so they can cool in open air. Put in an airtight container, and they will stay good for a week or so.