White Bean and Kale Pesto Pizza
Awhile back JOI reached out to me to do a collab on Instagram to showcase their products. Once I found out what they were doing, I knew I had to try it out. They make regular and organic almonds and cashew bases. They are made of just one ingredient, (hence the name JOI) and they use the entire nut (minus the skin) so you get all the benefits of the nut. Packed with natural protein, fat, and fiber, this easy to make milk takes seconds to make and I love the fact it is shelf stable until you make milk. I usually make two cups at a time and use them within a couple of days. Even if I need milk for a recipe and I don’t have any made, in a blink of an eye you can make a batch. I prefer to use the organic almond and cashew bases and like to always have both on hand. I use the almond base for sweeter recipes or things like cereal or smoothies, and the cashew to cook with because it has a creamy, savory taste to it.
The other amazing thing about JOI is the fact they produce less waste than the regular non-dairy milk containers. Obviously, the ideal situation would be to make all my milks fresh and homemade, but that’s just not reasonable with my lifestyle. There are 27 servings in each base compared to the 4-8 servings the leading store brand containers hold. They have an 18-month shelf life which makes keeping them in the pantry a dream. Unlike the standard 1- and 2-quart containers, these are in 100% recyclable packaging. The protein is 2 grams high than standard non-dairy milks if protein is a concern of yours, and there is no added sugar. From an environmental standpoint, they are leading the industry because one truckload of JOI is equal to five truckloads of non-dairy milk in a carton. One tub ends up saving seven milk cartons from the landfill so that makes me feel better about not making it from scratch.
You will see any recipe on here calling for milk will have either of these bases included, but you can obviously replace it with regular non-dairy milk. I was lucky enough to get a 10% code for myself and all my followers to use whenever they use PLANTBASEDLIVIN at checkout. They will also send me other promotions like the 25% off collab we did for Black Friday, so make sure you are following here and my Instagram, so you know when the holiday promotions are available.
I love recipes like the one below that calls for adding the base directly to the meal. They make meals so rich and creamy without adding real dairy. I also like to lick the spoon or measuring spoon clean because the bases are so tasty on their own. 😊 They are launching a new Cashew Hazelnut Oat Creamer I really want to try too. I am not a big coffee person, but I love a good cup of hot tea with a little milk/creamer or an iced coffee.
Below is my take on their White Bean and Kale Pizza and it is amazing. The leftovers are just as delicious as the first time you eat it. You will see that used in a lot of recipes I make because it is a great no salt seasoning that has lots of health benefits. Comment below if you have tried JOI or made this pizza. What are your favorite pizza toppings outside of the traditional toppings? I love making pizzas that don’t have “normal” sauces and toppings on them. Would you ever give try JOI? What recipes would you try from their website using the bases if you did? Don’t forget to use my promo code above if you do buy any of their products. Subscribe to stay caught up on all the new recipes I try using their various products. Here is the link to the original recipe so you can see how they made theirs, and the link to the savory spice blend I use in this recipe among others. It is a great no salt seasoning with lots of health benefits.
White Bean and Kale Pesto Pizza
Ingredients
- Pre-made flatbread (I like TJ’s two pack flat bread pizzas in their bakery section. It’s out of stock until January 2021, but it is great)
- 2 tablespoons of TJ’s Vegan Kale Pesto (or your own vegan favorite pesto)
- 2 tablespoons JOI Cashew
- 2 tablespoons of water
- ¼ cup White Northern Beans
- 2 tablespoons of pine nuts
- ½ cup chopped kale
- ¼- ½ cup Violife parmesan cheese, finely grated
- If you have it, I suggest grinding some Trader Joe’s Smoked African Smoke Seasoning Blend. It’s a limited buy during the summer.
- Sprinkle of Dr. Greger’s Savory Spice Blend (Use link above to get the recipe)
- Pinch of salt, pepper, and red pepper flakes
- Chili Garlic spread for crust (see recipe below)
- 2 tablespoons of Trader Joe’s Chili Onion Crunch
- 2 cloves of regular garlic finely diced.
- 1 tablespoon of olive oil
- 1 teaspoon of savory spice blend
- 1 tablespoon of grated Violife cheese or homemade vegan parmesan (optional)
Instructions
- Preheat your oven to broil on high
- Mix all the chili garlic spread ingredients together and set aside.
- In a small bowl whisk together the water and JOI Cashew base until it is thick and creamy.
- Stir in the pesto and whisk until combined.
- Spread over the flatbread.
- Top with chopped kale, white beans, pine nuts, parmesan cheese, Savory Spice blend, Smoked African Smoke Seasoning blend, and a sprinkle of salt, pepper, and red pepper flakes.
- Using a basting brush, spread the chili garlic spread evenly across the crust.
- Broil for 4-5 minutes until the kale starts to crisp up and the edges of your crust are golden brown.
Notes:
Make sure you go to the link above for the original recipe and other great ways to use their almond and cashew bases
