Red Meat Allergy Friendly Vegan White Pizza
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb store-bought pizza dough
- 2 tbsp olive oil, divided
- 3 cloves garlic, thinly sliced
- 3 cups baby spinach
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 1 cup shredded vegan cheese
For the cashew ricotta
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp salt
- 3–4 tbsp water
For serving
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place a pizza pan or large baking sheet in the oven and preheat to 475°F (245°C). If the pizza dough has been refrigerated, set it on the counter to rest at room temperature for 30 minutes — cold dough is stiff and will spring back when stretched.
- 2
Combine the drained cashews, lemon juice, nutritional yeast, garlic powder, salt, and 3 tbsp water in a food processor or high-speed blender. Process until smooth and creamy, scraping down the sides as needed, about 2–3 minutes. Add the remaining 1 tbsp water if the mixture is too thick to spread — it should be the consistency of soft ricotta. Set aside.
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