American · Dinner
Vegan Cashew-Cheese Garden Pizza
A vegan pizza built on a crisp baked wheat crust spread with blended raw cashew cheese seasoned with nutritional yeast, lemon, and garlic. Topped with cherry tomatoes, red onion, bell pepper, and baby spinach, then baked hot and finished with fresh basil and olive oil.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
1146Calories
32.5gProtein
69.1gFat
110.1gCarbs
16.4gSugar
11.5gFiber
767mgSodium
0mgChol
10.6gSat Fat
1124mgPotassium
108mgCalcium
4.2mgIron
0mcgVitamin B12
78mgVitamin C
vegan
vegetarian
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
Cover the raw cashews with hot water and soak until they soften and yield when pressed, about 2 hours, then drain completely.
2
Blitz
Blend the drained cashews with nutritional yeast, lemon juice, garlic, salt, and 3 tablespoons water until smooth and spreadable, about 2 minutes.
3
Prep
Stretch the dough into a thin 10-inch round on a floured surface, then spread the cashew cheese over it leaving a bare border.
4
Bake
Scatter the cherry tomatoes, bell pepper, and red onion over the top, then bake on a preheated tray at 475°F for 12 minutes until the crust is golden.
5
Plate
Scatter the baby spinach over the hot pizza to wilt, drizzle with olive oil, tear the fresh basil over the top, and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g raw cashews, soaked
- 2 tbsp2 tbsp nutritional yeast
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 7 oz200g pizza dough ball
- 5 oz140g cherry tomatoes, halved
- 2.8 oz80g bell pepper
- 2 oz60g red onion
- 1.8 oz50g baby spinach
- 0.4 oz10g fresh basil leaves
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
