Pesto Pizza with Cashew Ricotta

Pizza (and pasta) are my favorite comfort foods. Weekends, stressful days, special occasions- I will be having either pizza or pasta. It’s something about carbs with cheese that really make me happy.

Unfortunately, dairy/cheese doesn’t make my skin very happy so I “try” to limit how much I’m having. I’m not a big fan of vegan cheeses either though- which is why I’m so happy with this cashew ricotta. It’s cheesy, creamy, and super savory without being rubbery or having weird ingredients. It’s so easy to whip up and goes perfectly on this pizza which is a new staple in my kitchen. Of course, can be subsituted for anything you’d use ricotta in- on pasta, in lasagna, as a dip…. Use your imagination.

INGREDIENTS

For the cashew ricotta:

1 cup raw cashews, soaked
1 heaping tbsp nutritional yeast
1.5 tbsp lemon juice
1/4 tsp salt
1/2 tsp garlic powder

For the pizza:

pizza crust of your choice ( I used Caulipower GF)
basil pesto
cashew ricotta (see recipe above- usually makes enough for two pizzas)
tomatoes
large handful of arugula
olives (optional)
1 tsp olive oil
1 tsp lemon juice
salt, pepper and red chili flakes to taste

INSTRUCTIONS

For cashew ricotta:

Put cashews in a medium bowl and cover with boiling water. Leave to soak for an hour, then drain. Add all ingredients to a high powered blender. Add 1/4 cup water and blend until smooth. You may need to add more water- 1 tbsp at a time- until you reach your desired texture.

For the pizza:

Preheat oven to 400 F. Spread 1-2 tbsp of pesto on each pizza crust. Add tomatoes, olives if using, and dollops of cashew ricotta. Bake for 10-15 minutes until ricotta and crust are golden. While the pizza bakes, toss the arugula in lemon juice and olive oil with a pinch of salt and pepper. Once the pizza is done, top with sparse arugula and serve.