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Spinach, Mushroom & Cashew Ricotta Vegan Pizza



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.




Preheat the oven to 200C.


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.


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


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


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.


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.


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


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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