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🍕Ingredients
6 medium potatoes, boiled
5 cups water for boiling
🍕Vegan cashew cheese
½ cup cashew, soaked
¼ tsp hing
1/2 tsp rock salt
1/2 tsp oregano
1 green chilli
🍅Pesto/tomato sauce
4 medium size tomatoes, chopped
2 pinch tsp hing
15 fresh basil leaves, chopped
¾ tsp salt
¼ tsp black pepper powder
1 tsp oregano dry
1 tbsp jaggery powder
🍕Toppings
Fresh basil
Oregano
🍕Preparation
1. Boil the potatoes in salted water until soft, about 30 minutes.
2. Blend all the tomato pesto ingredients until smooth, then cook on medium flame for a few minutes.
3. Place the cooked potatoes in a muffin tin while they are still warm and mash them with a glass, then sprinkle some salt and pepper.
4. For cashew cheese, simply blend all the ingredients together until smooth!
5. Fill each potato with some cashew cheese, pesto and more cashew cheese on top.
6. Place in the oven at 180 degrees/fan oven for 35 minutes.
Enjoy with toppings! ❤️
Crispy outside, cheesy inside – 100% guilt-free 🙌🌱
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