Homemade pizza in under an hour? Yes, please! One of the great things about this vegan pizza dough is the fact that the dough is ready after only a 30 minute proving. In fact, I've made this vegan margherita pizza several times since then while perfecting the recipe, and each time he's been more than happy to help me make it disappear. While he admitted he enjoyed the cheese version he happily ate my cheeseless pizza. Water: Adding water helps the cashew ricotta blend into the perfect smooth texture you’ve been looking for. I was a little unsure about serving my vegan pizza recipe to my hubby, who ADORES cheese, but I needn't have worried. Dairy-Free Vegan and Vegetarian Ingredients and Notes Raw Cashews: These are the perfect choice for your ricotta base as they’re a heart-healthy fat that is low in sugar and rich in fiber. To mimic the umami elements of cheese, in this ricotta substitute I've used nutritional yeast and a little miso, along with a little olive oil for a slight buttery richness. While the sauce is cooking, make the cashew cream. Start the marinara sauce on the stove or in the pressure cooker. I've been playing around with cashews for a long time now as they work so wonderfully as a substitute for dollops of sour cream or yoghurt and even in place of cream in pasta sauces. Measure out all of the ingredients for the savory cashew cream, marinara sauce, and vegan ricotta, and do any chopping or other prep as well (mise en place). Fragrant basil, tart tomato, and in place of these cheese is a creamy cashew ricotta.

It has all the hallmarks of the classic Margherita. I've been playing around with this vegan pizza recipe for a while now and I'm so pleased with the results. When I shared my hummus and tomato flatbread pizza recipe I shared my long-held love of Margherita pizza. Simple, delicious, satisfying the Italian classic, Margherita Pizza, becomes vegan thanks to this cheeseless vegan pizza recipe that uses cashew ricotta in place of cheese.

Cashew ricotta vegan recipe