Raw mini pizzas with rosemary cashew cheese and balsamic marinated cherries!

Raw mini pizzas with rosemary cashew cheese and balsamic marinated cherries!

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That’s the upshot of today’s post. And when I say “run out,” I mean it: as of this morning, I have no greens, no produce except for a red bell pepper, a cucumber, and a mango, no almond milk, no frozen fruit, and—most alarming of all—no dark chocolate and no coffee. No matter: I’ll get groceries tonight between studying and…studying. But over the weekend, knowing I’d be too busy to shop, I found myself trying to throw together meals out of the assorted odds and ends in my fridge. Yesterday, remaining inventory included a bit of arugula and spinach, about a cup of cherries, and some of my standard, weekly raw bread (which is a mixture of 1/2 cup ground nuts or seeds, 1/4 cup ground flax, 3 cups pulp from whatever vegetable juicing I’ve been doing, 1/4 tsp or so of salt, and sometimes a few tablespoons of nutritional yeast, too). And, since I rarely run out of nuts and seeds (I get those online), I knew I could have nut cheese at the ready if I wanted some. Which is how my raw pizza with rosemary cashew cheese, arugula, and balsamic marinated cherries was born. I admit, I can’t take full credit for this recipe. Emily recently mentioned having gone to a raw restaurant and had a cherry pizza. I don’t know how it was made, but I do know that I’d never have thought to do something savory with cherries had she not mentioned it! Now that I have, I’m so glad I did. The balsamic marinade seemed to be a natural fit for the sweet, dark cherries, and they paired wonderfully with my herbed cashew cheese. The light, lemony bite of arugula was just what the whole dish needed: it cut through some of the strength of the balsamic and rosemary flavors.

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