Make the Cornbread.Pizza Sauce.Mozzarella Click the links for the recipes. See Notes for Mozzarella as you will have to account for the soaking time of the cashews. To speed up the process you can boil the cashews in water for 20 minutes instead of soaking.
Preheat the oven to 350°
Evenly cover the top of the cornbread with the pizza sauce. Approximately 2 and ½ cups of sauce. Top with the vegan mozzarella. Approximately four cups. Top with the spinach, broccoli, and tomatoes.
Bake for approximately thirty minutes or until the spinach and broccoli are done. Cover with aluminum foil if they start to brown and they’re not done to avoid blackened broccoli.
Let sit for five minutes before cutting and sprinkle with vegan Parmesan cheese. (optional)
If you make your own mozzarella you'll need to set aside at least 4 hours to soak the cashews, or you can boil them in water for 20 minutes to speed up the process. The Nutrition Facts are not accurate in this recipe as there are four separate components. We suggest plugging all of the ingredients into a caloric calculator if you need to know the calories.