When you’re looking for a snack that’s savory and salty to enjoy while watching the game or your favorite show, these Cheesy Pepperoncini Pitas seriously deliver! Tender, buttery flatbread is topped with creamed cashew cheese that’s dotted with tangy pepperoncini, zesty lemon and earthy basil. Think of these flavorful triangles like real food Doritos!
It’s a labor of love, as you can see from the ingredient list and the instructions, but truthfully it comes together more quickly than you’d think. By making the flat breads the day before you’ll dramatically cut down on prep time, or if you have a gluten-free pita bread that you have on hand then use that.
I simply love the vegan technique of creaming cashews into a cheese spread. It’s nutritious, it’s easy (just throw everything in a food processor!) and the flavor is something special. Here are recipes where I use the vegan technique of creaming cashews in recipes:
SAVORY creamed cashew recipes…
Ground Beef Stuffed Sweet Potatoes
Zucchini Boats (Dairy & Gluten Free)
SWEET creamed cashew recipes…
Triple Chocolate Cookies With Raspberry Filling
1 cup blanched almond flour
1 cup arrowroot starch
3 tablespoons coconut oil, plus more for cooking
½ teaspoon sea salt
1 egg
¼ cup warm water
½ cup raw cashews
2 teaspoons lemon juice
1 teaspoon water
1 teaspoon Garlic
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon sweet paprika
2 tablespoons Pepperoncini
1 tablespoon fresh basil, chopped
1 teaspoon Lemon Zest, minced
¼ teaspoon Garlic, minced
sea salt and black pepper to taste
Combine the almond flour, arrowroot starch and sea salt. Add the egg and coconut oil and mix well. Add the warm water and mix to form a sticky batter.
Heat a Tablespoon of coconut oil in a large skillet over medium-high heat. Pour the batter by ¼ cup scoops onto the prepared skillet to make 5 flat bread rounds. Cook until golden, flip and cook the other side to golden.
Place the cashews in a cup of hot water for 5 minutes. Drain the water.
In a food processor pulse together the cashews, lemon juice, water, garlic, olive oil, salt, onion powder, sweet paprika and pinch of black pepper. Process until creamy, scraping down the sides as needed.
Transfer the cashew mixture to a medium bowl and mix in the pepperoncini, basil, lemon zest and garlic. Season with sea salt and black pepper to taste.
Top the flat bread with the cashew cheese mixture and place on a baking sheet. Bake until lightly toasted, about 10 minutes. Cut into wedges and serve. Enjoy!
Calories: 122
Fat: 10g
Carbohydrates: 5g
Sodium: 136mg
Fiber: 1g
Protein: 2g
Sugar: 0g