Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Pizza night gets top billing in our house. For one, it’s BL’s favorite food. Like, no other food holds a candle to how much this guy loves pizza. When we first started dating, almost a decade ago, our date night’s rotated between pizza and a movie on the couch or pizza and beer out. While our taste-buds and preferences have changed a lot since those graduate school days, suffice it to say we’ve consumed a lot of pizza in our relationship together.
Well, this is not a pizza for BL. This is a pizza for me. While he prefers his piled high with multiple kinds of cheese, jalapeños, mushrooms, pineapple and banana peppers (try it, it’s awesome), I tend to opt for the classic margherita. Give me a little sauce, fresh mozzerella cheese, basil, a chewy crust and game, set, match. If margherita is on the menu, 9 times outta 10, I’m going to order it.
And while I still love regular buffalo mozzerella, I’ve been wanting to experiment with a dairy-free version for a while now. Honestly, I think that’s part of what draws me to eating primarily plant-based, the freedom and creativity to create recipes without the usual dairy suspects.
It’s a fun challenge; If I can’t use that ingredient, what can I use instead? Of course, my goal isn’t just to substitute, it’s to create a product that’s more nourishing to the body while being utterly delicious. That’s where nuts come in. Packed with minerals, plant-based protein and healthy fats, they are usually the perfect alternative to creamy cheeses.
While this cashew mozzerella is great on just about any pizza you prefer, I like it best in this simple version. A thin crust drizzled with fresh basil-oil followed by heirloom tomatoes and dollops of cashew cheese. It’s the perfect salty, creamy counterpoint to fragrant basil and juicy tomatoes.
Unlike other pizzas, it’s not the same warm or cold. With the fresh tomatoes and cheese, it doesn’t keep well, so enjoy this one the same day that you cook it. There’s enough cheese for one large pizza, so double or triple the batch if you plan on baking more.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Summer Margherita Pizza! Homemade cashew mozzerella, heirloom tomatoes and fresh basil. Mozzerella recipe adapted from Hot for Food.
Unlike regular pizza, this one doesn’t taste as good cold as it does warm. Enjoy it right out of the oven!
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