Vegan Calzone
Calzones have always been the ultimate comfort food — golden, stuffed, and impossible to resist — and this plant-based version delivers every bit of that satisfaction without any dairy or animal products. The star of the show is a silky cashew ricotta blended with nutritional yeast and lemon juice, which brings that creamy, tangy richness you'd expect from the real thing. Sautéed cremini mushrooms and wilted baby spinach round out the filling with deep, savory flavor, while a hit of garlic, oregano, and red pepper flakes keeps every bite interesting. The homemade dough comes together with just a handful of pantry staples and gets a full hour to rise, so the crust bakes up beautifully golden and chewy at a blazing 475°F. Each batch makes four generous calzones, making this a solid weeknight dinner or a crowd-pleasing option when you want to feed people something truly impressive. Serve them with the warmed marinara on the side for dipping and watch them disappear fast.
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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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