Mini Salami Pizzas with Cashew Cheese

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Cashew Cheese

1 cup of cashews

1 cup of filtered water

Squeeze of Lemon


One packet of Lewis & Son natural beef Salami sliced

1 jar of 100% organic tomato paste

1 container of Lewis & Son Kalamata olives

1 punnet of organic cherry tomatoes



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To make the cashew cheese

Soak one cup of cashews overnight in one cup of filtered water.

Drain, place in blender with squeeze of lemon and salt.

Blend together well until consistency is like a paste.

Place in refrigerator in container until ready for use.

To assemble the mini pizzas

Take the Lewis & Son salami and place on baking paper on oven tray and cook one side for approx. 10 minutes at 180 degrees celsius.

Take salami out of oven and turn over.

On the uncooked side spread tomato paste, followed by cashew cheese, tomatoes and olives.

Repeat until you have done this to all of them.

Place back into the oven and cook for approx. 10 mins or until cashew cheese slightly browns.

You can serve the mini pizzas with kabana on toothpicks with tomato and olives and salami (uncooked) with sauerkraut on top all from the Lewis & Son range.

For a quick snack you can eat the salami cooked on both sides in the oven– my children love it!

Recipe Credit: Leah Williamson is the Founder of Brisbane Paleo Group, Co-host of Low Carb Conversations Podcast and Functional Nutritionist and Autoimmune Protcol Certified Coach at Nourishing Conversations