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Vegan Flatbread Pizza with Cashew Ricotta
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Prep Time
30
mins
Cook Time
10
mins
Total Time
40
mins
Servings
2
Flatbreads
Ingredients
For the Pizza
2
flatbreads (I used Stonefire flatbreads but you can also make your own)
1
cup
pizza sauce (use store bought marinara sauce or see above for how to make your own)
1
cup
sliced mushrooms
1
cup
sliced red and orange peppers
1
cup
sliced onion
For the Cashew Ricotta
3/4
cup
cashews (soaked in hot water for 30 minutes or overnight)
1/4
cup
water
1
tbsp
lemon juice
1
tbsp
minced garlic
1
tbsp
garlic powder
1
tbsp
onion powder
1
tsp
salt (or more to taste)
Instructions
For the Pizza
Preheat oven to 425 F.
Top the flatbreads with pizza sauce and mushrooms, onions, and peppers (or any other toppings you choose)
Place pizzas into the oven and bake for about 10 minutes or until edges turn golden brown.
For the Cashew Ricotta
Soak the cashews in hot water for 30 minutes or overnight.
Place the cashews, water, lemon juice, garlic, garlic powder, onion powder, and salt into a food processor or blender. Blend until creamy and smooth.
Let the mixture sit in the fridge for 30 minutes - 1 hour to firm up.
Top the pizza with small dollops of the ricotta and serve.