Vegan Cashew & Cheddar Balsamic Brussels Sprouts Pizza

An innovative combination of flavors on pizza dough

Inspired by Kathy's great Lunchbox Blog, this delightful recipe using Brussels sprouts as a pizza topping sounded deliciously brilliant.
My version doesn't include pearl onions (don't have those on hand!), but however this gourmet treat is a definite must try. Layered with luscious cashew cheese creaminess and balsamic dousing cute little green sprouts on top of an herb seasoned crust, this savory dinner had to be eaten with a fork and devoured with slow calculationg deliberation.
Trust me- this is an unbelievably damn good pizza! Never count out a Brussels sprout for rocking good fun on the taste bud dance floor. ;)

Pizza Dough
store bought is also fine

Cashew Cheese

2 cup soaked cashews
1/4 cup unsweetened soy milk (I used 8th Continent here)
3 tablespoon nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon salt

2 cups Brussels Sprouts, cooked and sliced

Balsamic Drizzle

2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper

1 cup Daiya Style Cheddar Shreds
1 1/2 teaspoon Italian Seasonings Blend

Preheat oven to 420 degrees.
Mix the drizzle in a small bowl and set aside.
After soaking cashews for 2 hours, drain some of the water, and puree into a blender with soy milk, nutritional yeast, garlic powder, salt, and black pepper until it reaches a nice thick consistency.

Spread on the cashew cheese evenly onto readied crust.

Layer Brussels sprout halves.

Pour over the Balsamic Drizzle.

Sprinkle the Daiya & Italian seasonings. And extra basil if desired.

Bake for 25-30 minutes.

Slice & serve!

Eat! Eat! Eat!