Pizzettes's  - Raw Health Crispbread

4-6 cherry tomatoes, quartered

1/2 yellow pepper, diced

7-8 Raw Health Kalamata Olives, halved

Pinch of oregano


For the cashew cheese:

500g cashew nuts

8g nutritional yeast flakes

150ml coconut cream

1 teaspoon salt

75ml lemon juice

1 teaspoon grated garlic

50ml Raw Health Extra Virgin Olive Oil


  • Cover the cashew nuts with 2 litres of water, and allow to soak overnight.
  • Drain the nuts and place in a high-speed blender with all the remaining ingredients.
  • Blend until smooth.
  • Place a tablespoon of cashew cheese onto each crispbread and top with 1-2 quartered tomatoes, a couple of pieces of pepper, a few olives, and a sprinkle of oregano.

Windmill products used in this recipe