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The Vegan Parmesan Pizza of Power
🧀 Vegan Nut Parmesan Cheese
• One-half cup raw almonds
• One-half cup raw cashews
• Three tablespoons nutritional yeast
• One-half teaspoon garlic powder
• One-half teaspoon fine sea salt
🌿 Base and Veggies
• One medium red onion, thinly sliced
• Optional: One wine-glazed onion or shallot (cooked down in red wine)
• One tablespoon olive oil
• Fresh thyme leaves or dried thyme — to taste
• Optional: Sliced cherry tomatoes, bell peppers, or mushrooms
🫘 Bean Spread (Savory Sauce)
• One-half cup cooked pinto beans
• One-half cup cooked black beans or chickpeas
• One tablespoon olive oil
• One teaspoon lemon juice
• Salt, pepper, and smoked paprika — to taste
🍕 Base
• One pre-made pizza dough OR one large flatbread
• Olive oil for brushing
• Optional: chili flakes, microgreens, or balsamic glaze for finishing
⸻
🔥 STEP-BY-STEP DIRECTIONS
Step 1 — Make the Vegan Parmesan
In a food processor, combine almonds, cashews, nutritional yeast, garlic powder, and salt.
Pulse until it forms a grainy, dry, cheesy crumble. Store in a jar — it lasts 1–2 weeks refrigerated.
Step 2 — Sauté the Onions
In a pan over medium heat (about 350°F), add olive oil and red onions.
Sauté until they soften and sweeten — about 10 minutes.
Optional: Deglaze with a splash of red wine for deep, jammy flavor.
Step 3 — Blend the Bean Sauce
In a blender or bowl, mash or blend pinto beans, black beans (or chickpeas), olive oil, lemon juice, salt, pepper, and paprika.
It should be spreadable — like a hummus. Adjust with a little water if needed.
Step 4 — Assemble the Pizza
• Brush flatbread or pizza dough with olive oil.
• Spread a generous layer of bean mash — this is your savory base.
• Add sautéed onions, optional veggies, and a heavy dusting of vegan Parmesan.
• Sprinkle with thyme for brightness.
Step 5 — Bake
Bake at 425°F (218°C) for 12–15 minutes, until edges are crisp and the top is golden.
Let it rest for 2 minutes before slicing. 🌶 Epic Meals Playlist → https://rumble.com/playlists/KFLuRdewqLM
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