Vegan Pizza Party!

2 easy-to-follow vegan pizza recipes to wow the guests at your next gathering! 

CASHEW RICOTTA w/ MARINATED MUSHROOMS, PESTO, + SUN DRIED TOMATOES

THE CASHEW RICOTTA

This recipe is out of the infamous Artisan Vegan Cheese book by Miyoko Schinner

• 1/2 cup raw cashews
• 1/2 cup water
• 1 pound firm tofu
• 1/4 cup fresh basil leaves, slivered
• 2 tbsp nutritional yeast flakes
• 2 cloves garlic, minced
• 1/2 tsp salt
• few drops of fresh lemon juice

1. Put the cashews and water in a blender and process until creamy and smooth. Transfer to a saucepan and heat on medium, stirring frequently, until it comes a boil. Decrease heat stirring constantly for 1 minute, or until thick.
2. Put tofu in a medium bowl and mash considerably with a fork. Add basil, nutritional yeast, garlic salt, and lemon juice—mix well. Add cashew mixture and mix until combined thoroughly

THE PESTO

• 1 avocado
• 4 tbsp olive oil
• 3 tbs water
• 1.5 cups basil
• 1 tbsp nutritional yeast
• pinch of salt + pepper
• 2 cloves garlic
• 3 tbsp lemon
• 1 cup sunflower seeds, shelled

1. Add ingredients into a food processor and process until smooth—viola!

THE MARINATED MUSHROOMS

• 2 large cap portabello mushrooms, sliced
• 4 tbsp balsamic vinegar
• 1/2 tsp Himalayan pink salt
• 1 tsp black pepper
• 1 clove garlic, minced

1. Add mushrooms to medium sized zip lock bag, add balsamic, then rest of ingredients and let marinate for 45 mins to 1 hour.

ASSEMBLING THE PIZZA:

1. Get store bought, or use homemade crust (for this we used a store cornmeal crust due to a malfunction with the homemade dough)
2. Brush a thin coating of olive oil over flattened dough and crust
3. Add cashew ricotta in small splotches
4. Add pesto evenly paired wit the ricotta
5. Lay marinated mushrooms over top
6. Sprinkle sun dried tomatoes over top

Bake for 15-20 minutes @ 400 degrees

THE VEGGIE SUPREME

THE SAUCE

• 4 tbsp nutritional yeast
• 11 oz tomato paste
• 1 oz fresh lemon juice
• 16 oz water
• 1.5 tsp onion powder
• 1/4 cup basil, slivered
• 2 tbsp oregano
• 1 clove fresh garlic, diced
• 1 carrot, steamed + chopped
• 1 tbsp fresh parsley, chopped

1. Add all ingredients to a blender and process on high until smooth
2. Pour into medium sized pot and heat on a medium flame until bubbly

RECOMMENED VEGGIES

• Zucchini, thinly sliced
• Marinated mushrooms
• Roasted peppers
• Sundried tomatoes

ASSEMBLING THE PIZZA:

1. Get store bought, or use homemade crust (for this we used a store cornmeal crust due to a malfunction with the homemade dough
2. Add generous amount of sauce and apply evenly
3. Add your favorite veggies
4. Add your favorite vegan cheese (or the basil cashew ricotta from above)

Bake for 15-20 minutes @ 400 degrees

Garnish with baby arugula