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Vegan Margherita Pizza With Cashew Mozzarella

Vegan Margherita Pizza with Cashew Mozzarella

This Vegan Margherita Pizza features a quick homemade crust, a zesty herb packed tomato sauce, and an incredible creamy cashew mozzarella that bakes to golden, melty perfection. An easy, restaurant worthy plant based pizza that's perfect for pizza night.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Main Course
Cuisine Italian-Inspired, Vegan
Servings 4
Calories 320 kcal

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 Cashews
    Preheat 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 Dough
    In 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 Cream
    Drain 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 Sauce
    In 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 Pizza
    Lightly 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 Pizza
    Spread 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.
  • Bake
    Bake 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 Serve
    Remove 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.

Notes

For Mozzarella Balls: To make the mozzarella sturdier so it can be formed into balls, use 1 tablespoon tapioca starch. Let the mixture thicken well, then cool. Prepare a briny ice bath with 1 cup water, 1 tablespoon salt, and 10 to 12 ice cubes. Drop spoonfuls of the mixture into the bath, then remove and use in Caprese salads or sandwiches. Store in the brine in the refrigerator.
Make Ahead: The cashew mozzarella cream can be made ahead and refrigerated in a covered container for up to 3 days. The pizza sauce can also be made ahead and refrigerated for up to 4 days.
Freezing: Freeze the unbaked pizza with the dough, sauce, and any veggie toppings, but without the mozzarella. Lay flat on a tray until frozen solid, then transfer to a zip top bag. To bake from frozen, preheat the oven, add the mozzarella directly to the frozen pizza, and bake for 16 to 17 minutes.
Gluten Free Option: Use a gluten free pizza crust recipe. In the cashew mozzarella, use rice flour or tapioca starch instead of all purpose flour.
Nut Free Option: Substitute the cashew mozzarella with a nut free vegan Alfredo sauce, thickened with a bit of extra flour so it can be dolloped onto the pizza.