Cheesy Vegan Pizza Beans

Ingredients

• raw cashews70 g
• lemon juice — 1 tbsp20 ml
• nutritional yeast2.5 tbsp
• tapioca starch2 tbsp
• sea salt — 1 tsp6 g
• olive oil — 2 tbsp40 ml
• garlic cloves — minced4 ea
• red pepper flakes — optional0.25 tsp
• canned crushed tomatoes425 g
• dried Italian herbs1 tbsp
• maple syrup — 1 tsp; optional5 ml
• canned white beans — drained and rinsed850 g

Method

1. CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
2. BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
3. Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
4. CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
5. Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.
6. Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.
7. Reheat leftovers in oven or microwave until warmed through.