Roasted Garlic, Vegan Chicken and Spinach Pizza

Cheese Sauce

• 3/4 cup cashews soaked for at least 2 hours
• Juice of 1 lemon
• 3-4 tbsp water
• 2 tbsp olive oil
• 1 bulb of garlic
• 1 1/4 tsp salt
• 2 tbsp nutritional yeast

Other Ingredients

• 200g Plantry Chicken Style Strips
• 1 pre-made pizza base
• 1 cup fresh baby spinach, roughly chopped
• 3/4 cup cherry tomatoes, halved
• 3/4 cup vegan mozzarella cheese
• Chilli flakes

1. Preheat oven to 190°C. Chop the top off the garlic bulb then place on aluminium foil. Drizzle with olive oil and sprinkle with 1/4 tsp salt. Wrap foil around the bulbs and roast for 45-60 mins or until soft and fragrant. Set aside to cool.
2. To make the sauce: place the cashews, water (start with 4 tbsp), lemon juice and olive oil in a food processor. Squeeze roasted garlic out of skin then blend until smooth. Add in the nutritional yeast and remaining salt, blend again. If too thick, add in the additional tbsp of water.
3. Spread ⅔ of the cheese sauce over the pizza base. Arrange the Plantry Chicken Style Strips, spinach and cherry tomatoes on the base. Dollop remaining cheese sauce on the pizza and sprinkle with mozzarella cheese. Bake in a 200°C oven for approximately 10-15 minutes or until golden and crispy. Sprinkle with chilli flakes to serve.