Servings: 4 people
Equipment
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
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):
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!
