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Dr. Ruby's Raw Vegan Pizza with Cashew Cheese Recipe

Ingredients

  • For The Crust:
  • 1 cup raw almonds, soaked 2-24 hours and drained
  • 1/2 cup fresh basil
  • 1/2 teaspoon sea salt
  • 1 clove garlic
  • For The Cashew Cheese:
  • 1 cup raw cashews, soaked for 2-24 hours and drained
  • Juice of 1 lemon
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2-1 teaspoon sea salt
  • 3 cloves garlic
  • 1 tablespoon wheat-free tamari
  • 3 tablespoons - 1/4 cup purified water
  • For The Toppings:
  • 3/4 cup cherry tomatoes, diced (or gently pulsed in food processor)
  • 1/2 cup sundried tomatoes (packed in olive oil), chopped
  • 3/4 cup yellow or orange bell peppers, diced
  • 1/2 cup Kalamata olives (diced) - Optional
  • 1/2 red onion, chopped
  • 3/4 cup fresh parsley, chopped
  • 1 tablespoon oregano
  • 1 teaspoon wheat-free tamari
  • 1/2 teaspoon black salt (or sea salt)
  • 1/2teaspoon fresh lemon juice
  • Dash of cracked pepper (at end, sprinkle on top)

Prep Time:

30 Minutes

Cook Time:

NA

Serves:

2

This recipe is courtesy of Dr. Ruby Lathon's expertise in all things vegan and delicious. This completely raw vegan pizza is jam-packed with fresh vegetables, atop a raw almond crust made with basil and garlic, and topped with a creamy homemade cashew cheese. 

Want to follow along with Dr. Ruby as she makes it? Check out the video here! 

Preparation

  1. Crust Directions:
  2. Add all ingredients to a food processor and pulse until nuts are very finely chopped and able to be molded into a dish.
  3. Scoop into the serving dish (i.e., large plate, pie dish, individual ramekins, etc.).
  4. Press into a serving dish to make a tight thin crust, closing all gaps.
  5. Cashew Cheese Directions:
  6. Blend all ingredients together in a high-speed blender until smooth. Add enough water to the mixture to keep blender moving.
  7. Mixture should be thick and slightly pourable. Scoop out with a spatula and spread a thick layer gently onto nut crust.
  8. Use immediately or refrigerate for later use—cheese will thicken after chilled for 3 or more hours.
  9. Toppings Directions:
  10. Add cherry tomatoes sundried tomatoes to a food processor and pulse until coarsely chopped. Set aside.
  11. Add onions, parsley, lemon juice and tamari to a food processor and pulse until diced.
  12. Chop olives and bell pepper separately and set aside (optional – you can mix these with the other veggies if desired)
  13. Add veggies except olives and bell peppers to the tomato sauce and add oregano, lemon juice, and tamari. Mix all veggies together until well mixed.
  14. Set aside until ready to place on pizza.
  15. Putting It All Together:
  16. Scoop or pour cheese sauce gently onto nut crust and spread a thick even layer.
  17. Add chopped vegetable toppings on top of cheese, evenly to cover. Some cheese should be visible around the edges. Add a layer of bell pepper and sprinkle with olives.
  18. Spoon a few small dollops of cashew cheese on top and top with cracked pepper.
  19. Serve immediately. Serves 2. Serving Suggestion: Serve at room temperature with a mixed green salad.