Vegan Margherita Pizza Recipe!

I had a margherita pizza at a restaurant outside of Pittsburgh named Fortuitea Café which was delicious & vegan so I knew I wanted to figure out a way to recreate it.

 I think I came pretty close with this awesome recipe. 
If you recreate the recipe be sure to tag it using the hashtag #essentiallybrittany. 
I just love seeing your photographs!!

For this recipe you can use any crust that you'd like. 
I really love the spinach vegan pizza crust from Trader Joe's. 

Ingredients for the vegan cheese:

1 cup raw cashews soaked overnight 

1 cup unsweetened almond milk

2 tsp lemon juice

2 tsp tapioca flour

1 tsp nutritional yeast

1 tsp sea salt

1/4 tsp onion powder

1/2 tsp garlic powder

1/4 tsp pepper

1 cup pizza sauce 

1/2 cup whole basil leaves


Drain and rinse the raw cashews from the soaking water. Add to a blender with almond milk, lemon juice, tapioca, nutritional yeast, onion powder, garlic powder, sea salt, and white pepper and combine until very smooth. I used a Vitamix blender for this. Blend for about 3 minutes. 

Heat this cheese mixture over medium heat in a small sauce pan, whisking until thickened 
(approx. 8-10 mins) - Do not stop whisking until its the consistency you'd like. 

Spread pizza sauce evenly over pizza crust.

Dollop the cashew mozzarella using a spoon.

Bake per directions on pizza crust.

Add basil leaves on top in the last minute of baking.


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