Brazil Nut Free Vegan Calzone
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp olive oil
For the vegan ricotta
- 1 ½ cups raw cashews, soaked in cold water for 1 hour and drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- ½ tsp fine salt
- ¼ cup water
For the filling
- 2 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 3 cups baby spinach
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 1 cup vegan cheese, shredded
For assembly
- 1 tbsp olive oil, for brushing
For serving
- 1 cup marinara sauce, warmed, for dipping
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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