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Chipotle Tempeh Pizza with Herbed Cashew Cheese Sauce >> Dianne's Vegan Kitchen

Chipotle Tempeh Pizza with Herbed Cashew Cheese Sauce

Dianne Wenz
Servings 4 servings


For the Tempeh

  • 8 ounce block of tempeh cut into cubes
  • 1 chipotle pepper from chipotles in adobo sauce minced
  • 1 tablespoon sauce from chipotles in adobo sauce
  • 2 garlic cloves minced
  • 1 teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable broth
  • 1 teaspoon olive oil

For the Tomato Sauce

  • 2 garlic cloves minced
  • 1/2 teaspoon sea salt
  • 14- ounce can crushed tomatoes
  • A few fresh basil leaves
  • 1 teaspoon red pepper flakes optional

For the Cashew Cheese Sauce

  • 1/2 cup raw cashews soaked for two hours, drained and rinsed
  • 1/3 water
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 small garlic clove
  • 1 tablespoons lemon juice
  • 2 tablespoons fresh chopped fresh herbs such as dill, cilantro or parsley

For the Pizza

  • 12 ” or 15” prepared pizza crust
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 1 small red onion diced
  • 1 red bell pepper chopped


For the Tempeh and Veggies

  • To make the marinade, mix together the chipotle sauce, garlic, onion powder, tomato paste, red pepper flakes and broth. Place tempeh in a shallow dish along with the marinade and let sit for 2 hours, or overnight in the fridge.
  • Add 1 teaspoon of olive oil to a pan over medium heat, and cook the tempeh, turning frequently so that most of the sides brown. Add leftover marinade a spoonful at a time to the pan for the tempeh to absorb. Reserve a little marinade to cook the vegetables with.
  • After the tempeh cubes have absorbed most of the marinade, remove them from the pan and set aside.

For the Tomato Sauce

  • Combine all ingredients in a saucepan and cook for about 15 minutes, until heated throughout.
  • Set aside until ready to assemble the pizza.

For the Cashew Cheese Sauce

  • Blend all ingredients together in a food processor until smooth. If the mixture is too thick, add water a tablespoon at a time.
  • Set aside until the pizza is ready.

Assemble the Pizza

  • In the same pan the tempeh was cooked in, cook the garlic, onion, and bell peppers and cook for about 10 minutes, until the vegetables become fragrant and start to brown. Add a little of the tempeh marinade if the pan dries out.
  • To assemble the pizzas, spread the tomato sauce on the crust and then layer on the vegetables. Top with the tempeh.
  • Cook for 10-12 minutes until the crust turns golden brown and all of the toppings are hot.
  • Drizzle on the cashew cheese sauce, slice and enjoy!