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How to Make Vegan Cashew Cheese Pizza with Roasted Cherry Tomatoes

Indulge in a plant-based pizza experience with this Vegan Cashew Cheese Pizza topped with Roasted Cherry Tomatoes. The creamy, tangy cashew cheese pairs perfectly with the sweet burst of roasted tomatoes, all on a crispy homemade crust. It's a healthier take on pizza night that doesn't compromise on flavor.

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Recipe Details

Prep Time

20 minutes (plus overnight soaking for cashews)

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Cashew Cheese Pizza with Roasted Tomatoes is a delightful vegan twist on traditional pizza, featuring a creamy cashew-based cheese and sweet roasted tomatoes atop a crispy crust.

Recipe Details

  • Prep Time: 20 minutes (plus overnight soaking for cashews)
  • Cook Time: 35 minutes
  • Total Time: 55 minutes (plus soaking time)
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 pound pizza dough (store-bought or homemade)
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. Drain and rinse the soaked cashews. In a high-speed blender, combine cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic, salt, and water. Blend until smooth and creamy, about 2-3 minutes. Set aside.

  3. In a bowl, toss cherry tomatoes with 1 tablespoon olive oil and dried oregano. Spread on a baking sheet and roast for 15-20 minutes until blistered and slightly burst.

  4. While tomatoes are roasting, roll out the pizza dough on a floured surface to fit a 14-inch pizza pan or baking sheet.

  5. Brush the dough with the remaining 1 tablespoon of olive oil. Spread the cashew cheese evenly over the dough, leaving a 1/2-inch border for the crust.

  6. Remove tomatoes from the oven and carefully distribute them over the cashew cheese.

  7. Bake the pizza for 15-18 minutes, or until the crust is golden brown and crispy.

  8. Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves, slice, and serve.

Chef's Notes

  • For a quicker prep, soak cashews in hot water for 1 hour instead of overnight.
  • If you prefer a firmer cashew cheese, reduce the water slightly and refrigerate the blended mixture for an hour before spreading on the pizza.
  • Experiment with different toppings like caramelized onions, roasted garlic, or vegan sausage for variety.
  • Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results.

Nutritional Info

Per serving (1/4 of pizza): Approximately 450 calories, 15g protein, 22g healthy fats, 55g carbohydrates. This pizza is rich in vitamin C from the tomatoes, B-vitamins from nutritional yeast, and heart-healthy fats from cashews and olive oil.

Serving Suggestions

Serve this Vegan Cashew Cheese Pizza with a side of mixed greens dressed in a light vinaigrette for a balanced meal. For a complete Italian-inspired dinner, pair with a glass of vegan-friendly red wine or a refreshing sparkling water with lemon. This pizza is perfect for casual dinners, vegan pizza parties, or as a crowd-pleasing option for mixed dietary preferences.