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

Dough

(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.

Pizza

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.

Enjoy!

Easiest Cheesiest Vegan Mac & Cheese

Image

Okay… so it’s not always mac and cheese, it’s more like spirals, shells, penne, farfalle, bowtie, whatever you want – and cheese… but you get the idea right?

My husband actually created Vegan Machine’s original mac & cheese recipe several years ago, but we have since simplified and improved. Basically, we have the cheesy vegan sauce down to a science. We use this general recipe, or some form of the recipe, in so many different ways. We make nachos, alfredo, queso, cheesy cornflake potatoes (Utah folk call ’em Funeral Potatoes), cheese sauce for veggies, and much more.

So here it is… the best (not that healthy, but delicious) vegan mac & cheese out there! (OK, maybe that’s just my opinion, we’ll see)

VEGAN MAC & CHEESE

Serves 2 (generously)

2 cups (uncooked) pasta of your choice

1 cup Daiya Cheddar Shreds (1/2 a bag)

1/2 cup (prepared) Better Than Bouillon No-Chicken Broth

1/2 cup Tofutti Sour Cream (red and blue container)

Small Squirt of Sriracha (Huy Fong brand)

Black Pepper (a few shakes or grinds)

DIRECTIONS

1. Boil water, cook pasta to your liking. I do mine for exactly 10 minutes every time. Strain and set aside.

2. In same pot on medium heat, add your prepared broth, sour cream, sriracha, and pepper. Whisk together completely.

3. Add Daiya Cheddar Shreds. Turn your heat up a bit and continuously whisk until it is all melted. This may take a few minutes.

4. Once mixed, turn your heat back down to medium. Add you strained noodles and stir until even heated.

5. Serve and enjoy!

TIPS

1. I super strongly advise that you use the exact brands I have listed in the recipe, otherwise I make zero guarantees. The broth and cheese are the most important. You could get away with using Follow Your Heart sour cream or even Tofutti’s Sour Supreme, but I don’t recommend it.

2. Don’t overcook your pasta. Why? That’s just gross.

3. It’s not great warmed up. It kind of tastes like the cheap Kraft boxed mac & cheese used to when you used to warm it up before you gave up dairy. Remember those days? Not great right?

4. Daiya needs higher heat to melt. Watch it closely. Let it bubble up, but don’t scorch or burn.

5. The sriracha shouldn’t make it spicy (unless you like it that way, then add more). I give my little girl this recipe with the sriracha with no worries about it being too hot. My husband also hates spicy stuff and doesn’t think this is spicy. But, if you don’t have sriracha, you can leave it out. But really… just get some, it’s the best.

6. If you want a tiny bit healthier, lower in calories, and cheaper version – you can just leave the sour cream out. It won’t be super creamy, but I make it this way sometimes too, it’s still pretty good.

7. The broth is your salt. If you use a different kind you may need to add in some extra.


$$$

Approximately $1.85 per serving.