Vegan Margherita Pizza With Cashew Mozzarella – Vegan Richa

Homemade Vegan Margherita Pizza Recipe. 20 Minute Pizza crust, 5 minute Pizza sauce and a creamy cashew mozzarella cheese sauce. Vegan Soy-free Recipe. Gluten-free and nut-free options. Jump to Recipe

Sometimes you just want a ridiculously good pizza and the pizza restaurants are too far away, have shut down, or offer sub par vegan experience. Then you just go to the kitchen and whip up a super fresh delicious margherita pizza with gooey cashew cheese, all made from scratch.

You can speed up the process by either making the components ahead of time or using store bought options. With a store bought pizza sauce, this pizza comes together in 20-30 mins and then you have to wait and fight over the fresh slices. The recipe is easily doubled!

The pizza dough (its my easy 20 minute pizza dough) doesn’t need much kneading. Just bring the dough together and let it rise for 15 mins, then shape it using some flour. This dough is shaped easily as it does not have much gluten development (which develops with longer kneading) and hence is not the stretchy traditional pizza dough, so no struggling to roll it out!

The pizza sauce is a few ingredients. The cashew mozzarella cheese sauce is the sauce from my Mushroom Quesadilla. Just blend, and simmer to thicken, and use. No chill time to let it set. The final result we want is a cheesy melty topping, So keep the state as thick saucy to begin with! problem solved.

This pizza and the mozzarella is adapted from my margherita from Everyday Kitchen book. The mozzarella recipe in the book can be set into slices, or balls or whatever and used wherever. Lets make this version for your pizza fix.

Ingredients for Vegan Margherita Pizza

• This easy Pizza sauce needs tomato paste, olive oil, minced garlic, italian herbs , onion powder, salt and pepper. Or use a store bought pizza sauce or marinara.
• Pizza dough needs just 5 ingredients: active yeast, water, flour, semolina, and salt. Or use a store bought dough
• Mozzarella Cashew cream uses cashews, garlic, onion powder, salt, miso, lemon juice, olive oil and flour or starch for thickening.
• Gluten-free: Use my Gluten-free pizza crust options(listed just above recipe), Use rice flour in the cashew cream for thickening.
• Nut-free: Use one of my nut-free alfredo sauce. Thicken the sauce with a few tsps flour if needed and then scoop spoonfuls on the pizza.

How to make Vegan Margherita Pizza from scratch

Preheat the oven. Soak the cashews for the mozzarella in hot water if you havent already. Mix the warm water with yeast and 1 tbsp flour. Mix well and let sit for 2 mins. Mix the salt and semolina into the rest of the flour. Add the flour and oil to the yeast mixture and mix.

Mix till just about combined. Let it sit for a minute.

Oil your hands and bring the dough together till just about smooth. Dont knead it more than a few seconds. Cover with a towel and let it sit near the preheating oven for 15 mins.

Drain the cashews. Blend all the ingredients under mozzarella cream until smooth. Add to a skillet over medium heat.Cook to thicken evenly. 3 to 5 mins. Stir occasionally to avoid sticking at the bottom and lumping.

Prep the pizza sauce: Mix all the ingredients in a bowl. Taste and adjust salt and flavor. Add a pinch of sweetener if needed.

Oil your hands and transfer dough to parchment lined baking sheet. Using flour shape the dough, then spread using your hands. Keep spreading to make a large pizza or make 2 small pizzas.

Spread the pizza sauce all over. Add some fresh basil and place tomato slices over the basil. Add spoonfuls of the mozzarella cream.

Drizzle a tsp of extra virgin olive oil and bake for 13 to 14 mins. Remove from oven, Sprinkle pepper flakes and fresh basil, slice and serve.

Tips to make a fabulous Vegan Margherita Pizza

• Dough: Knead the dough for a minute after it has risen to help the mixture incorporate well. Adjust the flour or water if needed.
• Spread the dough out to make thin crusts. this dough makes bready crust if too thick.
• The mozzarella cream can be made ahead.
• Drizzle drops of olive oil all over on the pizza before baking.

Can I make the this without cashews or nuts?

You can use macadamia nuts instead of cashews in this mozzarella cream. Or use my nut-free alfredo sauce. Add 1-2 tsp flour in th sauce to thicken and then use.

How to Store or Freeze this Vegan Margherita Pizza?

Freeze: Freeze the pizza dough with the sauce and tomatoes or veggies if using, and without the cheese. Freeze on a tray, once fully frozen, store in an airtight ziplock with least amount of air around the pizza.

To cook frozen Pizza: Preheat the oven. Add cheese and other toppings on the frozen pizza in the oven and bake for 16 to 18 mins

More Pizza from the Blog

Gluten-free Pizza Crusts

Can I make this margherita Pizza Gluten-free?

Yes, use one of the Gluten-free crusts listed above. The Pan Pizza crust and Socca will work well.

Print Recipe

Vegan Margherita Pizza with Cashew Mozzarella

Homemade Vegan Margherita Pizza Recipe. 20 Minute Pizza crust, 5 minute Pizza sauce and a creamy cashew mozzarella cheese sauce. Vegan Soy-free Recipe. Gluten-free and nut-free options.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main, Pizza

Cuisine: Italian

Keyword: cashew mozzarella margherita pizza, from scratch margherita pizza, margherita pizza, vegan margherita

Servings: 8 pieces

Calories: 158kcal

Author: Vegan Richa

Ingredients

Pizza Dough:

• 1 tsp active yeast
• 1/2 cup (118.29 ml) + 1 tbsp warm water
• 1 1/4 cup flour , divided, (unbleached all purpose or half of all purpose and half whole wheat pastry flour/spelt)
• 1 tbsp semolina flour or use wheat flour
• 1/3 tsp salt
• 2 tsp olive oil

Pizza Sauce:

• 1/4 cup (65.5 g) unsalted tomato paste
• 1/3 cup (78.86 ml) water
• 1 tsp extra virgin olive oil
• 1 clove of garlic minced or 1/2 tsp garlic powder
• 1 tsp each dried oregano dried basil
• 1/4 tsp dried thyme or rosemary
• 1/8 tsp onion powder
• 1/8 tsp salt
• dash of black pepper

Cashew Mozzarella cream:

• 1/2 cup (64.5 g) cashews soaked in hot water for 15 mins
• 1 cup (236.59 ml) water
• 2 tsp extra virgin olive oil
• 1 tsp flour , use rice flour or 2 tsp cornstarch for glutenfree
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1 tsp lemon juice
• 1/4 tsp onion powder
• 1/2 tsp miso , use chickpea miso for soy-free, or use 1-2 tsp nutritional yeast
• Fresh basil extra virgim olive oil and pepper flakes for garnish

Instructions

• Preheat the oven to 435 deg F (225 C). Soak the cashews in hot boiling water if you havent already.

• Pizza Base: Mix the warm water with yeast and 1 tbsp flour. Mix well and let sit for 2 mins.

• Mix the salt and semolina into the rest of the flour. Add the flour and oil to the yeast mixture and mix. Mix till just about combined. Let it sit for a minute.

• Oil your hands and bring the dough together till just about smooth. Use a tsp or so more flour(or water if you used wheat flours), if needed. Don’t knead it longer than a few seconds. Cover with a towel and let it sit near the preheating oven for 15 mins.

• Cashew Mozzarella Cream: Drain the cashews. Add to a blender with the rest of the ingredient. Blend until smooth. Add to a skillet over medium heat. Cook to thicken evenly. 4 to 6 mins. Stir occasionally to avoid sticking at the bottom and lumping.

• Prep the pizza sauce: Mix all the ingredients in a bowl. Taste and adjust salt and flavor. Add a pinch of sweetener if needed.

• Oil your hands and transfer Pizza dough to a parchment lined baking sheet. Using some flour shape the dough into a flat ball, then spread using your hands. Keep spreading to make a large pizza or make 2 small pizzas (see video). You want to spread the dough thin, as it will rise quite a bit during baking and make a bready crust if it was too thick to begin with.

• Spread the pizza sauce all over. Add some fresh basil and place tomato slices over the basil. Sprinkle a pinch of salt. (you can also add other thinly sliced veggies at this point). Add spoonfuls of the mozzarella cream on the pizza.

• Drizzle a tsp of extra virgin olive oil. Then Bake for 13 to 14 mins. (Broil for a minute if needed), Remove from the oven and add fresh basil and pepper flakes. Slice and serve, See Storage and Freezing instructions in notes.

Video

Notes

Store: You can make the cashew mozzarella ahead and refrigerate for upto 3 days in a closed container. Pizza sauce can also be made ahead and refrigerated for upto 4 days.
Freeze: Freeze the pizza dough with the sauce and tomatoes or veggies if using, and without the cheese. Freeze on a tray, once fully frozen, store in an airtight ziplock with least amount of air around the pizza.
To cook frozen Pizza: Preheat the oven. Add cheese and other toppings on the frozen pizza in the oven and bake for 16 to 17 mins

• Gluten-free: Use my Gluten-free pizza crust options(listed just above recipe), Use rice flour in the cashew cream for thickening.
• Nut-free: Use one of my nut-free alfredo sauce. Thicken the sauce with a few tsps flour if needed and then scoop spoonfuls on the pizza.

Nutrition is for 1 pieces of pizza

Nutrition

Nutrition Facts

Vegan Margherita Pizza with Cashew Mozzarella

Amount Per Serving

Calories 158
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 371mg16%

Potassium 162mg5%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 125IU3%

Vitamin C 2mg2%

Calcium 9mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.