Google+ Organic Gardens Network™: Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

Thursday, February 9, 2012

Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell.

Prep time: 10 minutes
Cook time: 10-12 minutes.


• 8 Portabella mushrooms
• 2 cups pizza sauce
• Vegan Cashew Basil Cheese Sauce (see recipe below)
• 1/3 cup of each: red, green, orange pepper, diced
• 1/3 cup sweet onion, diced
• 2-3 large basil leaves, finely diced
• 1 tsp red pepper flakes


Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.

Vegan Cashew Basil Cheese Sauce


• 1 cup raw cashews
• 1/3-1/2 tsp Himalayan sea salt, to taste
• 1/2 tsp cold-pressed sunflower oil
• 1 fresh basil leaf
• 1 small clove garlic
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice


Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

Recipe and photo brought to you by Angela Lidden at Oh She Glows!


  1. This sounds heavenly!! Love the combo of ingredients, and the idea for cashew cheeze :)
    I can picture using pesto rather than tomato based sauce. I love making nettle pesto in the spring (they're beginning to emerge) so I'll try that! (Have the recipe & process over at my blog)

  2. Hi Dia,

    Thanks for the ideas of substituting pesto for the tomato-based sauce and the nettle pesto. We are always looking for new ideas. You may also like our post entitled Pesto Mania....


  3. You had me at cashew basil cheese sauce. This is like two recipes in one because that cheese sauce would be wonderful on many different fixings!

  4. Rebecca,

    Very true about the cashew cheese sauce. We like to make it thick and it makes a good hummus substitute as well. You can use any nut really. We have also used macadamias and almonds. Cashew is a favorite though. These little gems are so yummy. We've had them several times in the last few weeks. Hope you enjoy them too!


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