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Vegan Margherita Pizza

by Rachel Gaewski

Under 30 min

Under 30 min


for 4 servings

Vegan Cheese

  • ½ cup raw unsalted cashew (65 g)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tapioca starch
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 lb pizza dough (455 g)
  • ⅓ cup marinara sauce (85 g)
  • fresh basil leaf, for garnish

Nutrition Info

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    Calories 375
    Fat 10g
    Carbs 59g
    Fiber 3g
    Sugar 3g
    Protein 10g

Estimated values based on one serving size.


  1. Preheat the oven to 425°F (220°C).
  2. Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
  3. In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
  4. Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
  5. Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
  6. Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
  7. Bake for 14-16 minutes, until the crust is lightly golden around the edges.
  8. Remove from oven and top with the basil. Cut into 8 slices and serve.
  9. Enjoy!