Vegan Margherita Pizza

Vegan Grilled Margherita Pizza with Cashew Mozzarella

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I love this grilled vegan margherita pizza recipe. I mean, who doesn’t love pizza?! As soon as I chose to begin a plant base lifestyle, it is the first thing that I missed. I find making my own cheese makes a world of difference. This cheese melts and stretches the same as any dairy cheese. And has all the benefits that cashews have to offer. You can eat pizza and not feel bad about it…A win win!

Prep Time: 15 minutes

Cook Time: 18 minutes

I recommend topping your pizza with fresh basil.

I made the pizza on the grill. But you can easily place it in a 400 degree oven until the cheese is melted and the crust is browned to your liking.

Another wonderful thing about this recipe is that it can be on your dinner table in under 30 minutes. That is quicker than ordering delivery.

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Vegan Margherita Pizza

Grilled Vegan Margherita pIzza with Cashew Mozzarella Cheese

Author: Rochelle Stivers

Cuisine: Italian

Recipe type: dinner/ lunch

Serves: 1 pizza

Prep time:  15 mins

Cook time:  18 mins

Total time:  33 mins

Ingredients

• Cashew mozzarella
• ¼ cup raw cashews
• ½ cup water
• 2 tablespoons tapioca starch
• ½ tablespoon fresh lemon juice
• ½ tablespoon nutritional yeast
• Pinch of kosher salt
• Pinch of garlic powder
• Pizza
• Olive oil
• 2 garlic cloves, minced
• 2 tablespoons chopped yellow onion
• 1 (15-ounce) can tomato sauce
• Pinch of dried basil
• Kosher salt and black pepper, to taste
• 1 store-bought vegan pizza crust
• 1 Roma tomato, sliced
• 5-6 fresh basil leaves

Instructions

1. Soak the cashews in hot water for 5 minutes then drain.
2. Add the ½ cup water to a high powered blender with the cashews, tapioca starch, lemon juice, nutritional yeast, salt, and garlic powder.
3. Blend until very smooth. Stop to scrape the sides occasionally.
4. Pour the mixture through a fine-mesh strainer and into a saucepan.
5. Heat over medium as you stir. After a few minutes, the mixture will start to clump.
6. Continue stirring until the mixture becomes stretchy and gooey. Once this texture is achieved it will form into an uneven ball. When this happens, immediately remove from the heat.
7. Set the vegan cheese aside.
8. Heat a teaspoon of olive oil in another small saucepan over medium heat.
9. Sauté the onion and garlic for 2 minutes.
10. Pour in the tomato sauce, dried basil, a pinch of salt and black pepper. Stir.
11. Bring to a gentle boil then reduce to a simmer.
12. Let simmer for 5 minutes or until it thickens a bit. Remove from the heat.
13. Prepare your grill for high heat cooking.
14. Brush one side of the pizza crust with oil.
15. Grill for 2 minutes then flip.
16. Spread the sauce over the crust leaving a ½-inch border around the crust’s perimeter. Use as much sauce as you like.
17. Evenly distribute the sliced tomatoes followed by dollops of cheese (use as much as you like) and basil.
18. Put the lid on the grill and grill for 3 minutes or until the sauce bubbles a bit and the edges are crisp.
19. Slice and serve.

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