Vegan Summer Margherita Pizza

Vegan Summer Margherita Pizza! Homemade cashew mozzerella, heirloom tomatoes and fresh basil. Mozzerella recipe adapted from Hot for Food.

Scale

Cashew Mozzerella

1/4 cup raw cashews, soaked for at least 20 minutes, then drained and rinsed
1/3 cup + 2 tablespoons unsweetened almond milk
1 teaspoon fresh lemon juice
2 teaspoons cornstarch (or arrowroot powder)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (can use black pepper, though it will show up in the cheese)

Pizza

1 prepared pizza crust (either homemade, fresh/frozen or ready-made. I love Trader Joe’s regular pizza crust)
2 large heirloom tomatoes, thinly sliced
1 cup fresh basil
2 garlic cloves, minced
2 tablespoons olive oil

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Preheat oven to 475 degrees F.
Place all of the ingredients for the cashew mozzerella in a high-powered blender and puree until creamy and very smooth. Place the mixture in a medium sauce pan over medium heat. Whisk until very thickened, about 5 minutes. Remove from heat and set aside.
Rinse out the blender and add in 1/2 cup of the basil, oil, garlic cloves and pinch of salt. Pulse until basil is very finely minced. Set aside.
Shape pizza crust, then swirl on 1/2 of the basil mixture (about 2 1/2 tablespoons). Layer tomatoes on top, then dollop with cashew cheese mixture.
Bake for 12-14 minutes (checking around 10 minutes depending on how thin your crust is) until golden brown and tomatoes and cheese are bubbly.
Remove from heat, drizzle with remaining basil oil and slice. Serve immediately (see notes)

Unlike regular pizza, this one doesn’t taste as good cold as it does warm. Enjoy it right out of the oven!

Find it online: https://www.delishknowledge.com/vegan-summer-margherita-pizza/

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