Vegan Cashew Cheese & Roasted Veggie Pizza – A Plant-Based Slice of LA

From the bustling vegan cafés of Silver Lake to the wellness-forward kitchens of Venice Beach, this pizza captures the heart of LA’s thriving plant-based food scene. Our Vegan Cashew Cheese & Roasted Veggie Pizza is all about indulgent, dairy-free comfort with fresh, roasted vegetables layered over a rich, homemade cashew cheese. It’s creamy, savory, colorful—and best of all—100% vegan. Whether you’re plant-based or just pizza-curious, this one’s a winner straight from the farmers market to your oven.

Vegan Cashew Cheese & Roasted Veggie Pizza

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Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: CaliforniaCuisine, GourmetPizza, LAPizza, Pizza, PlantBased, VeganPizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Pizza stone or baking sheet – For even baking and crispy crust
• High-speed blender – To achieve a creamy, silky cashew cheese
• Mixing bowls – For dough prep and tossing veggies
• Rolling pin – To roll out the dough evenly
• Oven – Preheated for the perfect crispy bake

Ingredients

For the Dough (or use store-bought):

• 2 ¼ tsp 1 packet active dry yeast
• 1 cup warm water 110°F
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil

Cashew Cheese Sauce:

• 1 cup raw cashews soaked 4 hours or boiled 10 min
• ½ cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 garlic clove
• ½ tsp sea salt

Roasted Veggie Toppings:

• 1 small zucchini thinly sliced
• ½ red bell pepper sliced
• ½ red onion thinly sliced
• ½ cup cherry tomatoes halved
• 1 tbsp olive oil
• Salt & pepper to taste

Finishing Touches:

• Fresh arugula a handful
• Cracked black pepper
• Optional: drizzle of balsamic glaze

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Instructions

Prepare the Cashew Cheese:

• Drain soaked cashews and place in blender.
• Add water, nutritional yeast, lemon juice, garlic, and salt.
• Blend on high until smooth and creamy. Set aside.

Roast the Vegetables:

• Preheat oven to 425°F (218°C).
• Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 12–15 minutes until lightly browned.

Make the Dough (if not using store-bought):

• In a bowl, combine warm water and yeast. Let sit for 5 minutes.
• Add flour, salt, and olive oil. Mix and knead into a smooth dough (about 5–7 min).
• Cover and let rise for 30 minutes.

Assemble the Pizza:

• Preheat oven with pizza stone to 475°F (245°C).
• Roll out dough into a 10–12-inch circle.
• Spread a generous layer of cashew cheese over the base.
• Top with roasted vegetables.
• Bake for 12–15 minutes until crust is golden and toppings are sizzling.

Finish & Serve:

• Remove from oven and let cool slightly.
• Top with fresh arugula, black pepper, and an optional drizzle of balsamic glaze.
• Slice and serve hot.

Notes

• For a shortcut, use store-bought vegan pizza dough or flatbread.
• Cashew cheese can be made ahead and stored up to 5 days.
• Swap in seasonal veggies like eggplant, squash, or mushrooms.
• Add red chili flakes for a spicy kick.

Tried this recipe?Let us know how it was!