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margherita pizza_hot for food

margherita pizza

Who needs real cheese when you can whip up cashew mozza in a hot minute to make this tasty margherita pizza!

Course Appetizer, Main Course, Snack
Cuisine Italian
Keyword pizza, vegan pizza
Prep Time 15 minutes
Cook Time 15 minutes
Soak 2 hours
Total Time 30 minutes
Servings 1 x 13"-15" pizza
Author Lauren Toyota


  • 1/2 C raw cashews, soaked for at least 2 hours
  • 1 C unsweetened nondairy milk
  • 2 tsp lemon juice
  • 1 1/2 tsp tapioca flour/starch
  • 1 tsp nutritional yeast
  • 1 tsp sea salt
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper
  • 1 C pizza sauce
  • 1/2 C whole basil leaves


  1. 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.
  2. Heat this cheese mixture over medium heat in a small sauce pan, whisking until thickened (approximately 8 to 10 minutes).

  3. Spread pizza sauce evenly over pizza crust. Make your own dough using my recipe, or you can purchase pizza dough from the deli section of most grocery stores.
  4. Dollop the cashew mozzarella using a spoon. You can also pour the mixture into a piping bag with a thick tip, or into a Ziploc bag where you can snip the corner and squeeze out the mixture. It doesn't have to be even. Spread it out a little with a spoon or your finger.

  5. Bake the pizza in an oven preheated to 450°F and add basil leaves on top in the last minute of baking.