Vegan GF Tomato Pie

Crust
1 ½ cups GF all purpose flour
1 stick earth balance
shake or two of salt
4 Tbsp ice water

Filling
1 onion, chopped,
1 clove garlic, minced
1-2 Tbsp water
4 cups tomatoes, seeded and chopped
½ cup fresh basil, chopped

Topping
vegan parmesan cheese
vegan mozzarella cheese
sriracha
cashew crème (optional)

Make crust and press into pie pan.  Score edges with a fork and poke holes in base with tines   Bake 400 for 15 minutes

Saute onions in 1-2  Tbsp water til translucent.   Add garlic and saute another minute.   Add basil and tomatoes and take off eat.  Pour tomato mix into baked pie shell

if using cashew crème mix with srichaha and pour over tomatoes.  Top with light sprinkle of no parm parm and light layer of mozzarella.  Bake at 400 25-30 minutes

I had cashew crème left over from mashed potatoes I made the other night.  I mixed a ittle sriacha with it and poured it over the tomatoes.   Then I sprinkle a bit of no parm parm and mozzarella over the top.  

Cashew crème

½ cup raw cashews
1 cup water

Soak cashews for 30 minutes, drain then add water and blend in nutribullet.   Great in place of milk and better for mashed potatoes. 

No Parm Parm

½ cup almond meal
½ cup nutitional yeast
shake or two of salt
¼ tsp garlic powder

I saved an old parmesan cheese shaker and put all the ingredients in the clean container and shook it all up to blend!