Vegan pizza with homemade cashew cheese

Total time: 10hr
Preparation Time: 30m

For 2 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 1022 Kcal, 35g Protein, 139g Carbohydrates, 34g Fat


  • Dough
  • 1 tsp salt
  • 310 g wholemeal flour
  • 7 g dry yeast
  • 1.5 tbsp olive oil
  • 2.5 dl water
  • Cashew cheese
  • 80 g cashew nuts, soaked overnight in water
  • 2.5 dl water
  • 1 tbsp nutritional yeast
  • 3.5 tbsp cornflour
  • 0.5 tsp sea salt
  • 0.25 tsp garlic powder
  • 1 tsp apple vinegar
  • Topping
  • 200 g tomato sauce for pizza
  • 1 red onions, cut into rings
  • 2 tomato, sliced
  • a little garlic powder
  • a little pepper ground
  • a little dried oregano
  • some basil leaves

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  • Dough

    Mix the flour, salt and yeast in a bowl. Add the oil and water, knead into a soft dough. Grease a bowl with a little olive oil, add the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Cashew cheese

    Drain the cashew nuts, transfer to a high-power blender with all the remaining ingredients and puree for approx. 1 min. until completely smooth. Gently heat the mixture in a small non-stick pan and bring to the boil, stirring constantly with a silicone scraper. As soon as the mixture thickens, simmer and stir vigorously for approx. 2 mins. Immediately remove the pan from the heat, leave the mixture to cool and set.
  • Topping

    Cut the dough in half. On a lightly floured surface, roll out the dough into 2 circles (each approx. 30 cm in diameter), transfer to a baking tray lined with baking paper. Spread tomato sauce on top of the dough, top with the onions and tomatoes. Spoon on the cashew cheese, season the pizzas. Bake for approx. 15 mins. in the lower third of an oven preheated to 200°C. Remove from the oven, garnish with basil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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