Steps

• The day before, or at least 4 hours prior, soak the cashew nuts in water.
• Prepare the pizza dough: Dissolve the fresh yeast in about 150 mL of warm water. Mix the flour, salt, sugar, and a drizzle of olive oil in your mixer or by hand. Add the water with the yeast and mix well. You can then add a little more water depending on the texture of your dough. It should remain a bit sticky so that the result is soft when cooked. Leave your dough in a ball in its container with a pinch of flour at the bottom and let it rise in a slightly warm place for an hour.
• Prepare the tomato sauce: Peel the onions and wash the tomatoes. Slice the onions. Sweat them in a saucepan with a little olive oil. Dice the tomatoes and add them. Let it simmer well, without adding water, until everything is reduced to a compote (about 15 minutes over medium heat). Remove from heat, season, and add the chopped basil. I intentionally don't blend the sauce to keep some chunks.
• Prepare the cashew cheese: Drain the cashews and blend them with the silken tofu, a little soy milk, and some salt. Adjust the amount of soy milk according to the texture obtained. The cheese should be thick enough to be spreadable.
• Prepare your pizza rolls: Preheat the oven to 410°F. Punch down and roll out your pizza dough, which has become less sticky after rising. Try to make a fairly even rectangle. Cover with tomato sauce and add small dollops of cashew cheese here and there. Roll the dough onto itself and cut sections about 1.5 to 2 inches wide. Place your rolls on a baking sheet lined with parchment paper and bake for 15 to 20 minutes.