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Spinach, Mushroom & Cashew Ricotta Vegan Pizza

Ingredients

Directions

This perfect pizza has a striking vegan alternative to ricotta. It’s the perfect mix of vegetables for a delicious and dare we say it… healthy pizza!

This fabulous recipe is by @CupfulofKale.

Notes – Check the pizza bases you are buying are vegan, I used sourdough pizza bases. This recipe could also be done with gluten free pizza bases.

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Steps

1

Preheat the oven to 200C.

2

Make the cashew ricotta. Place the cashews, plant milk, lemon, salt, garlic and nutritional yeast in a high speed blender and mix for 30 seconds to a minute. If you don’t have a high speed blender you will need to soak the cashews in hot water for 30 minutes, and then drain.

3

Smooth the cashew ricotta onto the two pizza bases, leaving a cm gap around the edge.

4

Cut the mushrooms into slices and place on top of the ricotta.

5

In a bowl place the spinach and cover with boiling water until wilted. Drain and squeeze out excess water. Roughly chop and the place on the pizza bases.

6

Scatter 2 tbsp of pine nuts on each pizza. Drizzle both pizzas with some oil and then place in the oven for 15-20 minutes. The crust should be starting to brown and crisp.

7

Finish with some fresh basil, black pepper and a drizzle of olive oil.

Enjoy

Spinach, Mushroom & Cashew Ricotta Vegan Pizza

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Tamsin Musgrave

Tamsin Musgrave

I’m Tamsin, a recipe developer, blogger and food photographer. I live in a little quaint village in English countryside. I was born vegetarian and since I was a teenager I have had a passion for cooking wholesome and tasty meals for my family. I made the transition to vegan in early 2017 and created my blog - Cupful of Kale to share my recipes.

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