INGREDIENTS
1/4 tsp
black pepper
1/4 tsp
chili powder
1/2 tbsp
coconut sugar
1/3 cup
fresh basil
1 large
garlic clove
1 1/2 Cups
kamut
1 tbsp
olive oil
2 tbsps
olive oil
1/2 cup
raw cashews
1/2 tsp
salt
1/3 cup
sun-dried tomatoes
1 medium
tomato
3 servings
vegan cheese
3/4 cup
water
1 1/8 tsps
yeast