Vegan White Pizza
White pizza is already a showstopper, and this plant-based version proves you don't need a drop of dairy to pull it off beautifully. The star of the whole thing is a homemade cashew ricotta — soaked raw cashews blended with lemon juice, nutritional yeast, and garlic powder until silky smooth — that spreads across the dough like a dream and tastes genuinely rich and creamy. Sautéed baby spinach with thinly sliced garlic and a pinch of red pepper flakes adds a savory, slightly spicy layer that makes every bite interesting. Shredded vegan cheese goes on top and melts into golden, bubbly spots in the oven, giving you that satisfying pull you want from a proper pizza. The trick of preheating the pan before the dough hits it means you get a deeply crisp, golden underside without a pizza stone in sight. Torn fresh basil scattered over the top right before serving adds a bright, herby finish that ties everything together. This one serves four and is the kind of meal that makes people forget they're eating something entirely plant-based.
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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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