This pizza uses a blended cashew base seasoned with nutritional yeast, lemon juice, and garlic in place of dairy cheese, then tops it with sautéed mushrooms, bell peppers, and onions over tomato sauce. It takes about the same effort as any homemade pizza, and the cashew cheese keeps well in the fridge — which is the real reason to make it on a Sunday.
The technique that matters
The cashew cheese needs to be fully smooth before it goes on the dough. If your blender leaves any graininess, the cheese won’t spread evenly and will dry out in patches during baking. Soak the cashews in cold water for at least four hours — or in boiling water for 30 minutes if you’re short on time — then drain completely before blending. The second thing worth doing: pre-bake the dough for 5 to 7 minutes before adding any toppings. This keeps the crust from going soggy under the sauce and the cashew cheese, which both release moisture as they heat. A hot oven — at least 450°F — is non-negotiable for getting any color on the cashew cheese before the vegetables overcook.
What can go wrong
- Cashew cheese seizes up and cracks in the oven: This usually means it was spread too thin or the oven temperature was too high for too long. Spread it in a layer at least ¼ inch thick and check the pizza at the 12-minute mark.
- Vegetables release too much water and make the crust soggy: Pat mushrooms dry with a paper towel before sautéing, and don’t skip the sauté step — raw vegetables on pizza almost always waterlog the base.
- The crust doesn’t crisp on the bottom: If you’re using a baking sheet instead of a pizza stone, preheat the sheet in the oven for at least 10 minutes before placing the dough on it. A cold pan is the most common reason for a soft, pale bottom crust.
- Cashew cheese tastes flat after baking: Season it more aggressively than you think you need to before it goes on the dough — baking mutes salt and acid. Add a small squeeze of extra lemon juice and a pinch more salt to the blended mixture before spreading.
- Store-bought dough tears when stretched: Let it sit at room temperature for at least 20 minutes after taking it out of the fridge. Cold dough is tight and will tear; room-temperature dough stretches without fighting back.
Make-ahead notes
The cashew cheese is the best part to make ahead — it keeps in a sealed jar in the fridge for up to five days and the flavor actually improves after a day. Make a double batch on Sunday and use the extra on sandwiches or grain bowls during the week. Skip the fresh basil garnish if you’re storing slices — not worth the extra step when the leaves just wilt anyway. Assembled, unbaked pizzas can be frozen on a parchment-lined tray until solid, then wrapped tightly and stored for up to six weeks; bake straight from frozen at 450°F, adding about 5 extra minutes. Baked slices reheat well in a dry skillet over medium heat for 3 to 4 minutes — this crisps the crust back up in a way a microwave never will. The sautéed vegetable topping can also be prepped and refrigerated separately for up to four days, making weeknight assembly very fast.
Vegan Pizza with Cashew Cheese
Equipment
- 1 Oven
- 1 Blender or food processor
- 1 Baking sheet or pizza stone
Ingredients
Pizza Dough (store-bought or from scratch)
- 1 unit Vegan pizza dough pre-made or homemade
Cashew Cheese
- 1 cup raw cashews soaked for at least 2 hours or overnight
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice freshly squeezed preferred
- ½ teaspoon garlic powder or use half a clove fresh garlic
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
- ½ cup water add gradually to achieve desired cheese consistency
Tomato Sauce and Toppings
- 1 cup tomato sauce preferably homemade or high-quality store-bought
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch chili flakes (optional) for a slight kick
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced choose cremini, button, or portobello
- 1 unit bell pepper, sliced any color
- 1 tablespoon olive oil extra virgin if possible
Instructions
- Preheat and Prep: Preheat your oven to 220°C (425°F). Gather all ingredients and soak the cashews if you haven’t already. This ensures they blend into a smooth cheese-like consistency.
- Prepare the Cashew Cheese: In a blender or food processor, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Pulse a few times, then gradually add water until you reach a creamy consistency. Taste and adjust seasonings as desired.
- Sauce and Toppings: In a small bowl, mix the tomato sauce with dried oregano, dried basil, and optional chili flakes. Lightly sauté the sliced onions, mushrooms, and bell peppers in olive oil until they just start to soften, about 3–5 minutes.
- Assemble the Pizza: On a floured surface, roll out the vegan pizza dough to your desired thickness. Transfer it to a baking sheet or preheated pizza stone. Spread the tomato sauce evenly over the dough. Add your sautéed vegetables on top. Spoon dollops of cashew cheese or spread it gently across the surface using the back of a spoon.
- Bake: Bake the pizza in the oven for about 12–15 minutes, or until the crust is golden brown and the toppings are nicely cooked. The cashew cheese will slightly brown on the edges and melt into the sauce.
Notes
- Extra Flavor: Add roasted garlic or fresh basil leaves on top just before serving to boost flavor.
- Substitutions: If you don’t have cashews, try sunflower seeds or almonds, though the flavor and texture will vary.
- Texture Hack: For a cheesier bite, add a little tapioca starch (about 1 teaspoon) to the cashew mixture to help it stretch slightly.
- Present each pizza sliced into wedges on a wooden board or large round plate. Drizzle with extra virgin olive oil for a glossy finish.
- Garnish with fresh basil or microgreens. The vibrant green color complements the red sauce and cream-colored cheese beautifully.
- While pizza originated in Italy, this vegan version showcases how cashew cheese can replace dairy, appealing to those following a plant-based diet without compromising taste.
- Experiment with additional vegetables like artichokes or olives for a Mediterranean twist.
- Prep Ahead: You can prepare the cashew cheese up to 2 days in advance and store it in an airtight container in the fridge.
- Advanced Dough Technique: If choosing homemade dough, allow at least 1 hour for proofing if using yeast. Alternatively, store-bought dough saves time for quick dinners.
Nutrition
Your questions, answered
Can I use raw cashews straight from the bag without soaking?
No — unsoaked cashews will not blend smooth enough, even in a high-powered blender. You’ll end up with a gritty spread that doesn’t melt properly in the oven. The minimum is 30 minutes in just-boiled water; four hours in cold water gives a creamier result.
What can I use instead of cashews if I have a tree nut allergy?
Sunflower seeds are the most reliable swap — soak them the same way and blend with the same seasonings. The flavor is slightly more earthy and less neutral than cashew, so add an extra teaspoon of nutritional yeast and a little more lemon juice to compensate.
Can I freeze the cashew cheese on its own?
Yes, it freezes well for up to two months in a sealed container. Thaw it overnight in the fridge and stir thoroughly before using, as it can separate slightly — the texture returns to normal once mixed.
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