This recipe is from 101 Cookbooks. It was published in June, but it was far to hot to have the oven turned on for over an hour, so I saved it for the cold of winter. I made a few small changes to the recipe. I used spelt flour for the crust, and I don’t have any pie weights, so I cooked it for 20 minutes without covering it and weighing it down. I doubled the tomato sauce recipe, and I used a cashew ricotta instead of cheese. (See recipe below.) This was the perfect meal for a cold winter’s night!

Cashew Ricotta
2 cups raw cashews, soaked for an hour or more
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons water

Process all ingredients in a food processor until fluffy and ricotta-like.

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