Ingredients

1 1/4 cups uncooked quinoa (soak in water for 6 hrs or overnight)

1/2 cup water

1.5 tsp baking powder

1/2 tsp salt

1 tsp garlic powder

1 tsp onion powder

Cashew “cheese”

1/2 cup cashews

1/2 cup nutritional yeast

1 cup milk alternative (I used oat)

1.5 Tbsp lemon juice

1 Tbsp apple cider vinegar

3 Tbsp tapioca starch (flour)

1/2 tsp salt

Sauce and toppings of choice, I used 1/2 pesto, 1/2 tomato sauce, diced tomatoes and diced olives.

-Preheat oven to 425F and cover baking sheet with parchment paper.

-Strain and rinse quinoa, then add to blender with the 1/2 cup water, baking powder, onion and garlic powder. Blend until smooth.

-Spread on baking sheet, careful not to make too thin.

-Bake for 25 mins, turning pan half way through.

-While baking, make your cashew “cheese” by blending all ingredients and pour in pot. Cook on medium for 4 minutes. Whisk continuously until thick and stringy.

-Add sauce and top with cashew “cheese” and toppings of choice.

-Place back in oven for 7-10 minutes.

Enjoy!