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Vegan Flatbread Pizza with Cashew Ricotta

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.