This delicious vegan, no oil recipe is spicy and creamy and oh so delicious!
The ingredients will make 2-3 pizzas, depending on the size of the crust you use. The cashew cream sauce can also be used as a pasta sauce, it has a nice, creamy alfredo quality.
Buffalo Chickpea Pizza w/Tofu Blue Cheese
Your choice of pizza crust/flatbread
1 can garbanzo beans, rinsed and drained
3 Tablespoons Frank’s Red Hot, or other hot sauce
1 Tablespoon Sriracha chili sauce
Garlic cream sauce:
1/2 cup cashews, flash soaked (pour boiling water over cashews, let sit for 1/2 hour)
3/4 cup unsweetened non dairy milk
1 Tablespoon arrowroot starch
1 Tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Tofu Blue Cheese:
1 block extra firm tofu, drained and lightly pressed and then crumbled
2 Tablespoons nutritional yeast
3 teaspoons apple cider vinegar
1 teaspoon lemon juice
1 teaspoon white miso
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon kelp granules
pinch of sea salt
Preheat oven to 350 degrees.
Combine all ingredients for the Buffalo Chickpeas. Set aside and allow to marinate while you make the other toppings.
Combine all ingredients for the Garlic Cream Sauce in a blender. Blend together until creamy.
Next, make the blue cheese. Crumble the tofu into a bowl, then add all the other ingredients. Mix thoroughly.
Assemble your pizza:
Spread the Garlic Cream Sauce on your crust.
Top with Tofu Blue Cheese.
Top with Buffalo Chickpeas.
Bake for 10-12 minutes.