Description
An easy plant-based pizza recipe with yellow squash, fresh tomatoes, and a cashew herbed ricotta cheese. This vegan pizza is beautiful and delicious!
Ingredients
Scale
- 1 ½ Cup Raw Cashews (Boiled or Soaked)
- 3 Tbsp Nutritional Yeast
- 1 Lemon (Juiced)
- 2 Cloves Garlic
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 Cup Water (more if needed)
- 1/4 Cup Fresh Dill (Minced)
- 1/4 Cup Fresh Basil (Minced)
- Pizza Dough (Your Choice)
- 2 medium Tomatoes (Sliced Thin)
- 1 Yellow Squash (Ribbons or choppy very fine)
- 2 Tbsp. Vegan Parmesan Cheese (for Garnish, if desired)
- More Fresh Basil (for Garnish)
Instructions
- Soak the cashews for 8 hours or boil them for 15 minutes. Drain and rinse.
- Prepare the fresh ingredients as directed above.
- Place the prepared cashews and all of the ricotta ingredients (excluding the herbs) into a high speed blender and blend on high until ricotta is smooth.
- Scoop the ricotta into a bowl and stir in the minced herbs. Cover and refrigerate until needed.
- Prepare the crust of your choice. We like Bob’s Red Mill Gluten-Free Pizza crust. And we cook it for the entire time without toppings.
- When your crust is still hot. Spread the ricotta over the crust. Arrange the tomatoes and squash ribbons on top of the ricotta.
- Garnish with herbs and vegan Parmesan, if using, and cut.
- Serve immediately and enjoy!
- Leftover pizza can be refrigerated for up to 3 days or leftover herbed ricotta cheese can be refrigerated in an airtight container for up to a week.
Notes
- You may have extra herbed ricotta cheese depending on how much you use. If so, it is also great for pasta, toast, or even for a veggie dip!
Keywords: Vegan Herbed Ricotta Pizza