Vegan Pizza with Cashew Cheese
This homemade vegan pizza pairs a straightforward tomato sauce with a cashew-based cheese that softens and browns in the oven much like dairy mozzarella. The cashew cheese is soaked and blended ahead of time, and the whole pizza bakes in under 15 minutes at high heat.
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
Michelle’s Tips:
- 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
Calories: 509kcalCarbohydrates: 36gProtein: 19gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gSodium: 620mgPotassium: 1183mgFiber: 8gSugar: 11gVitamin A: 583IUVitamin C: 14mgCalcium: 81mgIron: 7mg
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