Vegan Margherita Pizza with Cashew Tahini Mozzarella + Barbera

Vegan Margherita Pizza with Cashew Tahini Mozzarella and a homemade chickpea crust with tomato and basil. Perfect for a date night dinner in! 

Will you go to the store for *just one* ingredient? 

A few weeks back M and I had a plant-based pizza party planned when I looked in the fridge I realized we were out of our usual vegan mozzarella. 

Dang it. 

M suggested that we enjoy our pizza cheese-less, but I was set on something cheesy and satisfying. 

I’m so glad that I didn’t go to the store for one ingredient, because the lack of cheese inspired this recipe! 

I immediately did some research on making a vegan cheese at home and decided to wing it with a homemade vegan cashew tahini mozzarella. 

We liked the homemade cashew cheese *so* much, it became a staple pizza night option. 

This Vegan Margherita Pizza with Cashew Tahini Mozzarella is perfect for an elevated plant-based pizza night at home.

I highly recommend pairing it with a glass of Barbera! 

To prepare for pizza glory, pour yourself a glass of wine to set the scene.

Preheat the oven to 450°F and line a baking sheet with parchment paper. 

Clear the counters, gather the ingredients, and put on some (good) music. 

Now you’re ready to make a Vegan Margherita Pizza with Cashew Tahini Mozzarella! 

Make the cashew ricotta first so it’s ready to go for pizza assembly. 

Here’s what you need for the Cashew Tahini Mozzarella:

• cashews
• filtered water 
• tahini
• arrowroot starch 
• garlic powder
• Himalayan sea salt
• lemon juice
• miso 

That’s it!

Add all of the ingredients to high-speed blender or food processor and blend everything until it’s well-combined and creamy.

The mixture might look a little runny, but it will thicken up in a pan on the stovetop. 

Heat the mozzarella for ~5-8 minutes, or until the “cheese” starts to thicken and bubble. 

Stir the cheese frequently to prevent it from burning on the bottom.

I like to drag the spatula in towards the center like you might when making scrambled eggs.

The cashew mozzarella is done when it forms a doughy ball in the skillet. 

Set the cheese pan aside to cool while you make the rest of the pizza. 

At this point, you can use a pre-frozen crust to make your pizza if you’re really feeling adventurous you can make a Chickpea Crust!

Whichever you decide will lead to delicious pizza, so no shame in either option. 

However, it’s oh *so* easy to make a homemade pizza crust with chickpea flour! 

Here’s what you need:

• chickpea flour
• Himalayan sea salt
• onion powder
• garlic powder
• avocado oil
• filtered water

That’s it! 

In a medium bowl, mix together the chickpea flour, salt, onion powder, garlic powder, avocado oil, and filtered water.

The batter should be pourable, almost like pancake batter. 

Pour the batter onto the parchment lined baking sheet and spread it into a large, thin circle.

Use a spatula to spread the batter as thinly and evenly as possible.

Don’t worry, it will magically bake to something firm and tangible, I promise! 

Bake the crust for about 10 minutes.

While the crust is baking, prepare your toppings.

I went with classic margherita toppings: tomato sauce, homemade vegan cashew tahini mozzarella, and sliced tomatoes. 

If you want to go rogue, feel free to add any additional vegetables you want to throw on top. 

Once the pizza has baked for 10 minutes, remove it from the oven and top it with tomato sauce, vegan cashew tahini mozzarella, and sliced tomato. 

Add a thin layer of tomato sauce, topped with sliced of tomatoes (make sure they don’t overlap!). 

Drop the vegan cashew tahini mozzarella in heaping spoonfuls on top of the tomato layer. 

Don’t worry too much about how it looks; it’ll taste amazing! 

Place the pizza back in the oven and bake it for another 8 to 10-ish minutes to heat the toppings. 

Sip on some more wine. 

Currently, I’m enjoying learning more about natural, organic, and vegan wine. 

There’s a shop near me called RED that has a unique selection of earth friendly wines.

I love browsing the shelves and picking out wines that are vetted for sustainability. 

Every wine on the shelf is either made from organically grown grapes, produced biodynamically, or farmed using sustainable practices. 

This 2020 Barbera from Paolo Marcarino that I picked up at RED a few weeks ago is a new favorite of mine. 

It’s vegan, sustainable, and organic with no sulfites added.

This rich dry wine pairs perfectly with the bold tomato, basil, and vegan cheese of this pizza! 

When the vegan cashew tahini mozzarella starts to brown along the edges, the pizza is done!

Slice the pizza pie into pieces and serve it immediately. 

Careful not to burn yourself on the cashew tahini mozzarella; it retains heat for a while! 

I love mine sprinkled with fresh basil and grated vegan parmesan. 

Enjoy this Vegan Margherita Pizza with Cashew Tahini Mozzarella with a glass of Barbera!

Or, better yet, stop by RED and pick out a red wine of your choosing. 

This pizza is plant-based comfort food that doesn’t sacrifice ingredients or flavor.

This pizza reheats well, too! 

Store any leftovers in the refrigerator for 3 to 5 days and reheat them in the microwave before serving.

Cheers! 

If you make these Vegan Margherita Pizza with Cashew Tahini Mozzarella, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more plant-based pizza ideas, check out my Pizza Stuffed Portobello Mushrooms, Zucchini Crust Pizza, and Vegan Zucchini Pizza Poppers.

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This post is made in partnership with RED, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!