Golden, hand-folded pockets of homemade dough get stuffed with a rich, tangy cashew ricotta blended from soaked cashews, lemon juice, and nutritional yeast until it's every bit as thick and spreadable as the classic version. Wilted baby spinach, a hit of oregano, and a spoonful of marinara bring savory depth to the filling, so every bite is loaded with flavor. The dough itself comes together simply with yeast, flour, and olive oil, proofed until puffy and rolled out into rounds that crimp up beautifully at the edges. A brush of olive oil and a sprinkle of flaky salt on top give the crust that deep-golden, hollow-sounding finish once it's baked. Serve them hot with extra marinara for dipping, and you've got a satisfying, restaurant-style calzone that fits perfectly into a plant-based rotation.
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Place the cashews in a small bowl, cover with boiling water, and soak for 30 minutes, then drain and rinse.
In a blender or food processor, combine the drained cashews, lemon juice, nutritional yeast, garlic powder, salt, and 3 tbsp water. Blend until smooth and creamy, scraping down the sides as needed, adding the remaining 1 tbsp water if the mixture is too thick to blend. The ricotta should be thick and spreadable, similar in texture to whole-milk ricotta. Set aside.
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