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You are here: Home / Plants & Wine Pairing / Vegan Margherita Pizza with Cashew Tahini Mozzarella

Vegan Margherita Pizza with Cashew Tahini Mozzarella

By Flora & Vino 2 Comments

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

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on a plate with a glass of red wine topped with basil

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! 

tomato, basil, shredded vegan cheese, pizza cutter, and glass of red wine

What You Need to Make Vegan Margherita Pizza

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! 

Barbera red wine with wine opener

What You Need to Make Cashew Ricotta

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!

Barbera red wine

How to Make Cashew Ricotta

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. 

Vegan Margherita Pizza crust topped with red sauce and a spoon

Make Vegan Chickpea Crust

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! 

Vegan Margherita Pizza topped with with Cashew Tahini Mozzarella

What You Need to Make Vegan Margherita Pizza

Here’s what you need:

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

That’s it! 

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on serving stone

How to Make Vegan Margherita Pizza Dough

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.

Vegan Margherita Pizza with Cashew Tahini Mozzarella sliced with pizza cutter

Pizza Toppings for Vegan Margherita Pizza

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! 

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on a plate with a glass of red wine topped with basil

Barbera Wine

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! 

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on a plate with a glass of red wine topped with basil

Toppings for Vegan Margherita 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. 

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on a plate with a glass of red wine topped with basil

How to Serve Vegan Margherita Pizza

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! 

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on a plate with a glass of red wine topped with basil

More Vegan Pizza

  • Butternut Squash Pesto Pizza

  • Veggie Lover’s Flatbread Pizza

  • Pizza Stuffed Portobello Mushrooms

  • Zucchini Crust Pizza (Vegan & Gluten-Free!).

  • Flatbread Tortilla Pizza

  • BBQ Tofu Pizza

  • Vegan Zucchini Pizza Poppers

  • Cauliflower Crust Pizza

I Want to Hear From You

If you make this Vegan Margherita Pizza with Cashew Tahini Mozzarella recipe, 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 recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Vegan Margherita Pizza with Cashew Tahini Mozzarella served on a plate with a glass of red wine topped with basil

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Vegan Margherita Pizza with Cashew Tahini Mozzarella


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5 from 1 review

  • Author: Flora & Vino
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Diet: Vegan
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Description

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


Ingredients

Cashew Tahini Mozzarella

  • ½ cashews, quick-soaked in boiling water for ~10 minutes
  • 1 cup filtered water 
  • 2 tsp runny tahini 
  • 2 TBSP arrowroot starch 
  • 1/2 tsp garlic powder
  • ¼ tsp Himalayan sea salt
  • 1 tsp lemon juice
  • ½ tsp miso 

Chickpea Crust (optional, or sub store-bought)

  • 1 ½ cups chickpea flour
  • ¼ tsp Himalayan sea salt
  • ¼ tsp garlic powder
  • 1 TBSP avocado oil
  • 1 cup filtered water

Toppings

  • tomato sauce
  • vegan tahini mozzarella (from recipe above)
  • sliced tomato 

Garnishes

  • fresh basil
  • vegan parmesan

Instructions

  1. Preheat the oven to 450°F line a baking sheet with parchment paper. 
  2. First, make the cashew tahini mozzarella. Add all the ingredients to high-speed blender or food processor and blend until well-combined and creamy. Pour the mixture into a pan over medium heat to thicken. Heat for ~5-8 minutes, or until the cheese starts to thicken. Stir the cheese frequently to prevent burning on the bottom. Set the cheese pan aside until ready for assembly. 
  3. In a medium bowl, mix together the chickpea flour, salt, garlic powder, avocado oil, and filtered water. The batter should be pourable, almost like pancake batter. 
  4. Pour the batter onto the parchment lined baking sheet and spread into a large, thin circle. Use a spatula to spread the batter as thinly and evenly as possible.
  5. Bake the crust for 10 minutes.
  6. While the crust is baking, prepare your toppings. Wash and chop any vegetables you want to throw on top. 
  7. Once the pizza has baked for 10 minutes, remove it from the oven and top it with tomato sauce, spoonfuls of cashew tahini mozzarella, and sliced tomato. 
  8. Place the pizza back in the oven and bake for another 8-10 minutes.
  9. Remove the pizza from the oven and sprinkle it with fresh basil and vegan parmesan, slice it into pieces, then serve it immediately. Enjoy with a glass of red wine!
  10. Store any leftovers in the refrigerator for 3 to 5 days and reheat before serving.

Notes

Cheese recipe adapted from The Vegan Richa

Chickpea crust adapted from Party in My Plants

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Dinner, Entree
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

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!

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Plants & Wine Pairing, Refined Sugar-Free, The Main Meal

You may also like:

Pizza Stuffed Portobello Mushrooms & Pinot Noir
Quinoa Stuffed Eggplant
Creamy Vegan Pumpkin Pasta

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Reader Interactions

Comments

  1. Tina

    June 24, 2022 at 4:55 am

    OMG this pizza looks so delicious. I can’t wait to try this recipe tonight!

    Reply
    • Flora & Vino

      July 1, 2022 at 10:04 am

      Hi Tina,

      Thanks so much– please let me know when you try it!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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