Pizza night is practically a sacred weekly ritual, and this Vegan Margherita Pizza is about to make it so much more delicious. We’re talking about a thin, golden crust spread with a zesty, herb flecked tomato sauce, dotted with spoonfuls of dreamy homemade cashew mozzarella cream that bakes into the most irresistible melty, creamy pools. Finished with a scatter of fresh basil and a pinch of red pepper flakes, it’s everything you love about the classic Neapolitan pizza; made completely plant based, right in your own kitchen.
I’ve spent years trying to nail that perfect vegan pizza experience, and this recipe is the glorious result. The secret is in the cashew mozzarella, which comes together in a blender and skillet in about 10 minutes. It’s creamy, tangy, slightly salty, and has that signature stretchy, gooey quality that makes pizza night feel truly special. The dough is a quick, no fuss recipe that rises while the oven preheats, and the sauce comes together in a single bowl. From start to finish, you’re looking at a homemade artisan pizza that rivals your favorite pizzeria; without any dairy.
Let’s fire up the oven and make some pizza magic.
Why You’ll Love This Recipe
- Incredible Homemade Mozzarella: This cashew based cream is a game changer. It’s tangy, creamy, and bakes into beautiful golden pools of melty goodness.
- Quick No Rise Dough: No waiting hours for dough to proof! This easy crust comes together in about 15 minutes while you prep the toppings.
- Restaurant Quality at Home: From the zesty pizza sauce to the fresh basil finish, every element tastes like it came from a wood fired oven.
- Make Ahead Friendly: The mozzarella and sauce can both be prepped days in advance, making pizza night a breeze.
- Versatile Toppings: While this Margherita is a classic, you can easily add sliced veggies, vegan pepperoni, or sautéed mushrooms.
The Magic of Homemade Cashew Mozzarella
Let’s talk about this mozzarella, because it truly is the star of the show. Soaked cashews are blended with water, olive oil, lemon juice, garlic, and a touch of miso for that subtle savory depth. A small amount of flour or tapioca starch helps it thicken beautifully on the stovetop, transforming from a thin cream into a luscious, spoonable cheese.
The texture is what makes it so perfect for pizza. When you dollop it onto the sauce and slide the pizza into a hot oven, those little mounds of cashew cream soften, spread slightly, and develop the most gorgeous golden spots on top. The inside stays creamy and rich, while the outside gets that irresistible baked cheese look that makes your mouth water the moment you pull the pan from the oven.
For an extra special touch, you can even transform this cream into proper mozzarella balls! Simply use a bit more tapioca starch for sturdiness, let the mixture thicken well, then drop spoonfuls into an icy saltwater brine. They firm up into beautiful little spheres you can slice and serve in Caprese salads or sandwiches.
Tips for the Perfect Homemade Pizza Crust
This dough is wonderfully simple and beginner friendly. The key is not to over knead it; just bring it together until it’s smooth, which should only take a few seconds in your oiled hands. Overworking the dough can make it tough, and we’re aiming for a tender, airy crust with just the right amount of chew.
When it’s time to shape your pizza, don’t reach for a rolling pin. Use your hands to gently stretch and press the dough outward on a parchment lined baking sheet. You want it thin, as it will puff up considerably in the hot oven. If you prefer a thinner, crispier crust, keep stretching. If you like a slightly thicker, breadier base, leave it a touch more substantial. This recipe makes one large pizza or two personal sized ones, perfect for customizing toppings.
Serving Suggestions for Pizza Night
This Margherita pizza shines with simplicity. After baking, shower it with fresh basil leaves; the heat from the pizza releases their aromatic oils instantly. A light drizzle of good extra virgin olive oil and a pinch of red pepper flakes add the perfect finishing touch. Slice it up and serve immediately while the cheese is at its creamiest.
For a full pizza night spread, pair this with a crisp arugula salad dressed with lemon vinaigrette, some marinated olives, or roasted garlic knots. And don’t forget your favorite beverage; a cold craft beer or a glass of Italian red wine feels just right.
Frequently Asked Questions
Can I make the cashew mozzarella ahead of time?
Absolutely! The mozzarella cream can be made up to 3 days in advance and stored in a covered container in the refrigerator. It will thicken as it chills. You can spoon it directly onto the pizza from the fridge.
Can I make this recipe gluten free?
Yes. Use your favorite gluten free pizza crust recipe in place of the wheat based dough. For the mozzarella, use rice flour or tapioca starch instead of all purpose flour to keep it completely gluten free.
What if I don’t have miso?
Miso adds a wonderful savory, umami depth to the mozzarella, but you can substitute it with 1 to 2 teaspoons of nutritional yeast for a similar cheesy, savory flavor.
Is there a nut free option?
Yes! You can substitute the cashew mozzarella with a nut free vegan Alfredo sauce, thickened slightly with a bit of extra flour so it can be dolloped onto the pizza. The recipe creator has a great nut free Alfredo on their site.
How do I freeze leftover pizza?
Freeze the unbaked pizza with the dough, sauce, and any veggie toppings, but without the mozzarella. Lay it flat on a tray until frozen solid, then transfer to a zip top bag. When ready to bake, preheat the oven, add the mozzarella directly to the frozen pizza, and bake for 16 to 17 minutes until golden and bubbly.
Vegan Margherita Pizza with Cashew Mozzarella
Ingredients
For the Pizza Dough
- 1 teaspoon active dry yeast
- 1/2 cup plus 1 tablespoon warm water
- 1 1/4 cups all purpose flour divided (or half all purpose, half whole wheat pastry flour)
- 1 tablespoon semolina flour or wheat flour
- 1/3 teaspoon salt
- 2 teaspoons olive oil
For the Pizza Sauce
- 1/4 cup unsalted tomato paste
- 1/3 cup water
- 1 teaspoon extra virgin olive oil
- 1 clove garlic minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme or rosemary
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- Dash of black pepper
For the Cashew Mozzarella Cream
- 1/2 cup raw cashews soaked in hot water for 15 minutes
- 1 cup water
- 2 teaspoons extra virgin olive oil
- 1 teaspoon all purpose flour or rice flour or 2 teaspoons tapioca starch for gluten free
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon onion powder
- 1/2 teaspoon miso use chickpea miso for soy free, or 1-2 teaspoons nutritional yeast
For Garnish
- Fresh basil leaves
- Extra virgin olive oil for drizzling
- Red pepper flakes
Instructions
- Prepare the Oven and CashewsPreheat the oven to 435 degrees Fahrenheit (225 degrees Celsius). If you haven't already, soak the cashews in hot boiling water and set aside for at least 15 minutes.
- Make the Pizza DoughIn a mixing bowl, combine the warm water, yeast, and 1 tablespoon of the flour. Stir well and let it sit for 2 minutes until slightly bubbly. In a separate small bowl, mix the salt and semolina flour into the remaining flour. Add the flour mixture and olive oil to the yeast mixture. Stir until just about combined, then let it sit for 1 minute. Oil your hands lightly and bring the dough together until just smooth, using a teaspoon more flour or water if needed. Do not knead for more than a few seconds. Cover the bowl with a kitchen towel and let the dough rest near the preheating oven for 15 minutes.
- Make the Cashew Mozzarella CreamDrain the soaked cashews and add them to a blender along with the water, olive oil, flour, garlic powder, salt, lemon juice, onion powder, and miso. Blend on high until completely smooth. Pour the mixture into a skillet over medium heat. Cook, stirring occasionally to prevent sticking and lumping, for 4 to 6 minutes until the cream thickens evenly. Remove from heat and set aside.
- Prepare the Pizza SauceIn a small bowl, whisk together the tomato paste, water, olive oil, minced garlic, dried oregano, dried basil, dried thyme, onion powder, salt, and black pepper. Taste and adjust the seasoning, adding a pinch of sweetener if needed.
- Shape the PizzaLightly oil your hands and transfer the rested dough to a parchment lined baking sheet. Using a little flour if needed, gently shape the dough into a flat ball, then use your hands to spread and stretch it outward. Shape into one large pizza or divide into two smaller pizzas. Spread the dough thin, as it will rise considerably during baking.
- Assemble the PizzaSpread the pizza sauce evenly over the dough, leaving a small border around the edges. Tear a few fresh basil leaves and scatter them over the sauce. If desired, place thin tomato slices over the basil and sprinkle with a pinch of salt. Add spoonfuls of the cashew mozzarella cream across the pizza. Drizzle a teaspoon of extra virgin olive oil over the top.
- BakeBake the pizza in the preheated oven for 13 to 14 minutes, or until the crust is golden and the mozzarella is lightly browned in spots. For extra color, broil for an additional minute, watching carefully to prevent burning.
- Garnish and ServeRemove the pizza from the oven. Immediately top with fresh basil leaves, a sprinkle of red pepper flakes, and an extra drizzle of olive oil if desired. Slice and serve hot.
