Creamy Cashew Vegan Margherita Pizza
Elevate your pizza night with this delightful vegan Margherita pizza, featuring a homemade, creamy cashew 'mozzarella' that mimics traditional cheese without any dairy. This recipe combines a quick no-knead dough and a vibrant uncooked tomato sauce, making it not only simple but also full of fresh flavors. Perfect for family gatherings or a cozy night in, this pizza can easily impress even the most discerning palates while being entirely plant-based. Plus, you'll have extra cashew cheese to stash away in the freezer for your next pizza adventure! Bring joy to your table with this deliciously wholesome dish.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
cashews
1 cup (soaked overnight or boiled for 15 minutes)
water
1 cup (for blending cashews)
nutritional yeast
1 tablespoon
salt
1/4 teaspoon
apple cider vinegar
1 teaspoon
garlic cloves
2 (peeled)
tapioca starch
1 tablespoon
all-purpose flour
4 cups and 2 tbsp
water (for dough)
1 1/3 cups
yeast
1 teaspoon
salt (for dough)
1 teaspoon
chopped tomatoes
1.5 (14 ounce) cans
balsamic vinegar
1 tablespoon
salt (for sauce)
a pinch
dried oregano
1 teaspoon
olive oil
1 tablespoon, plus more for drizzling
fresh basil
to serve
Instructions
1
Begin by preparing the cashew mozzarella. Soak the cashews in water overnight, or if you're short on time, boil them in water for 15 minutes until softened. Once drained, transfer the cashews to a high-speed blender.
2
Add 1 cup of water, nutritional yeast, salt, apple cider vinegar, garlic cloves, and tapioca starch to the blender. Blend the mixture until it reaches a completely smooth consistency.
3
Pour the blended cashew mixture into a medium pot and cook over medium-low heat for about 5-10 minutes, stirring continuously until thickened. Once done, transfer it to a bowl and set aside; it will continue to thicken as it cools.
4
Now, prepare the pizza dough. In a large bowl, combine the 1 1/3 cups of water and yeast, allowing it to sit for 10 minutes to activate.
5
Next, add the all-purpose flour (4 cups and 2 tbsp) and salt to the activated yeast mixture. Stir until a shaggy dough forms.
6
Drizzle a little olive oil into the bowl, then lift and turn the dough to coat it completely. Cover the bowl with a damp towel and leave it in a warm spot for 2-3 hours, or until it doubles in size.
7
While the dough is rising, prepare the uncooked tomato sauce. In a mixing bowl, combine the chopped tomatoes, balsamic vinegar, a pinch of salt, and dried oregano. Stir everything together and set aside.
8
After the dough has risen, divide it into four equal portions and shape each into a ball. Allow them to rest for 30 minutes to make rolling easier.
9
Lightly flour your countertop and place a ball of dough on it. Using your hands, gently flatten it, then roll it out into a 1/4-inch thick circle. Transfer the rolled dough onto a baking sheet and bake for 5 minutes until lightly golden.
10
Repeat the rolling and baking process with the remaining dough balls.
11
Spread a few tablespoons of the uncooked tomato sauce on each pre-baked pizza base. Top each with dollops of the cashew mozzarella and drizzle with a bit more olive oil. If desired, add a sprinkle of salt and black pepper.
12
Return each topped pizza to the oven, baking one at a time for another 5-10 minutes until the crust turns golden and the cheese starts to brown.
13
Finally, remove the pizzas from the oven and finish with fresh basil leaves before serving immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Margherita pizza recipe entirely vegan?
Yes, this recipe is 100% plant-based, using a homemade cashew-based mozzarella instead of dairy cheese.
How do I prepare the cashews for the cheese?
You can either soak the cashews in water overnight or boil them for 15 minutes until they are softened before blending.
What gives the cashew mozzarella its cheesy flavor?
The combination of nutritional yeast, salt, apple cider vinegar, and garlic cloves creates a savory, tangy, and cheesy profile.
Why is tapioca starch used in the vegan cheese?
Tapioca starch acts as a thickener and provides the cashew cheese with a slightly stretchy consistency when cooked.
Do I need to knead the pizza dough?
No, this is a no-knead dough recipe. You simply stir the ingredients until a shaggy dough forms and let it rise.
How long does the pizza dough need to rise?
The dough should be covered with a damp towel and left in a warm spot for 2 to 3 hours, or until it has doubled in size.
Is the tomato sauce cooked before going on the pizza?
No, this recipe uses a fresh, uncooked tomato sauce made by mixing chopped tomatoes, balsamic vinegar, salt, and oregano.
Can I freeze the leftover cashew mozzarella?
Yes, you can freeze any extra cashew cheese to use for future pizza nights or other dishes.
How many pizzas does this recipe make?
The dough is divided into four equal portions, allowing you to make four individual pizzas.
How thick should I roll the pizza dough?
The dough balls should be rolled out into circles approximately 1/4-inch thick.
What is the purpose of pre-baking the dough?
Pre-baking the dough for 5 minutes ensures the crust is firm enough to hold the toppings and achieves a golden finish.
How long is the final bake once toppings are added?
The topped pizzas should bake for another 5 to 10 minutes until the crust is golden and the cheese begins to brown.
When should I add the fresh basil?
Fresh basil leaves should be added after the pizza is removed from the oven to preserve their color and fresh aroma.
What if I don't have a high-speed blender?
If you don't have a high-speed blender, ensure your cashews are very well-soaked or boiled until soft, and blend for a longer duration to reach smoothness.
Can I use store-bought pizza dough?
Yes, you can substitute the homemade dough with store-bought vegan pizza dough to save time.
Is balsamic vinegar necessary for the sauce?
While optional, the balsamic vinegar adds a sweet and acidic depth that complements the fresh tomatoes.
How do I know when the cashew cheese is done cooking in the pot?
Cook it over medium-low heat for 5-10 minutes while stirring; it is ready when it has significantly thickened and become glossy.
What type of flour is best for this pizza?
The recipe calls for all-purpose flour, which provides a good balance of chewiness and crispness for a no-knead dough.
Can I make the dough ahead of time?
Yes, after the initial rise, you can store the dough in the refrigerator for up to 24 hours before shaping and baking.
Is this recipe suitable for family gatherings?
Absolutely! Making four individual pizzas makes it a fun and interactive meal for families or groups.
Does the cashew cheese melt like real mozzarella?
It doesn't melt in the exact same way as dairy, but it becomes creamy and browns beautifully in the oven.
What can I substitute for nutritional yeast?
There is no direct substitute for the unique flavor of nutritional yeast, but you can omit it for a milder nut-cream taste.
How do I store leftover pizza?
Store leftover slices in an airtight container in the refrigerator for 3 to 4 days.
What is the best way to reheat this vegan pizza?
Reheating in a hot oven or a covered skillet on the stove will help maintain a crispy crust.
Can I add other toppings to this Margherita pizza?
While a traditional Margherita is simple, you can certainly add vegetables like mushrooms, onions, or peppers if desired.
Is there a substitute for apple cider vinegar?
You can use lemon juice as a substitute to provide the necessary acidity for the cashew cheese.
Why do I need to let the dough balls rest for 30 minutes?
Resting allows the gluten to relax, making the dough much easier to roll out without it springing back.
Can I use dried basil instead of fresh?
Fresh basil is preferred for the signature Margherita taste, but you can add dried basil to the sauce if fresh is unavailable.
Is the olive oil drizzle necessary?
Drizzling olive oil before the final bake adds moisture and helps the cashew cheese and crust brown effectively.
Is this pizza healthy?
This version is a healthier alternative to traditional pizza as it uses whole-food fats from cashews and contains no cholesterol or dairy.