cashew ricotta cheese pizza

for all my vegans out there, or lactose intolerant people, this recipe is for you! of course, this is also for people who want to make homemade cheese deriving from nuts. all-in-all, the cheese was pretty good (still not as tasty and amazing as real homemade ricotta cheese).  it stood up to dairy ricotta pretty well on pizza and i’m looking forward to using it in pasta, and with these little guys.  the taste was a bit on the sweet side (much like a cashew nut). i’ve read that nutritional yeast adds more of a cheesy flavor, perhaps next time i’ll try it out.  as far as the pizza goes in this recipe here, you can obviously choose whatever toppings you like.  the onion and zucchini were really tasty and married well with the cheese.  likewise, the fresh chopped garlic tasted awesome with the tomatoes and cheese.  i’m quite confident that whatever toppings you choose it will work well with the cashew ricotta.

pizza2

*i don’t tolerate bread that well.  therefore, i use sprouted tortillas when i make pizzas.  i get the  ezekial brand at my local fairway supermarket.  however,  i’ve been told that they’re not that easy to find.  i assume that most whole foods markets carry them, as well as health food stores, or large supermarkets.  but you can just as easily use regular tortillas, or pizza dough.

DSC_0152

adapted from The Simple Veganista

makes about 2 cups of cheese

• ingredients:

1 1/2 cups raw cashews, soaked

1/2 cup water

1 tablespoon apple cider vinegar

2 garlic cloves

1 teaspoon chopped oregano

1 teaspoon chopped parsley

sea salt and pepper to taste

• directions:

soak the cashews for at least 2 hours, make sure the water covers the cashews

drain cashews and place all the ingredients in a blender (you can also use a food processor), blend scraping down the sides.  adjust seasoning

chill in the refrigerator.  the cheese will stiffen up a bit and will take on the flavor a bit more

// pizza

makes 4 mini pizzas

pre heat oven to 375°

prepare a baking sheet with parchment paper

• for the zucchini pizza:

2 mini sprouted tortillas

4 tablespoons cashew ricotta cheese

1/4 of a red onion

1 small zucchini

drizzle of basil oil

• for the tomato + garlic pizza:

2 sprouted tortillas

4 tablespoons cashew ricotta cheese

2 vine tomatoes, sliced thinly

one clove (or 2) of garlic, chopped

• directions:

coat both sides of the tortillas with a thin layer of olive oil.  place tortillas in oven for about 3 minutes (until the edges are slightly crispy).  remove from oven and top your pizzas.

bake pizza for 6-8 minutes, until slightly browned

slice and enjoy

pizza

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26 thoughts on “cashew ricotta cheese pizza

  1. It’s a;way fun to see how you replace traditional recipes with clever ingredients. You might not believe but I’ve only tasted ricotta once. It’s so hard to get it here. I’m totally jealous 🙂

  2. Oh my gosh, this sounds incredible! I have a couple friends that are pizza fanatics, and we often make pizza together when we hang out. I’m always trying to convince them that my vegan version is just as good as theirs, but they are rarely convinced. This version might actually make them believers though!

  3. I’ll admit that this is not how I would imagine a pizza even though I do not like over-the-top pizzas myself. I like the simplicity of it all. I will mark this down as something to try when I go to India next. Only because I don’t like the taste of cashew nuts here. What a snob, I know! 🙂

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