Vegan Cashew Ricotta Pizza

Ingredients (1 pizza)

Vegan cashew ricotta
560ml water (±2⅓ cups)
125g raw cashew (±4.4 Oz)
1/2 Garlic clove (peeled)
15ml lemon juice (±1 tbsp)
1 Large pinch salt
7ml nutritional yeast* (optional) (±½ tbsp)


Pizza dough
150ml lukewarm water (±35°c / 95°f) (±⅔ cup)
20g fresh yeast, or 5 g dry yeast (±0.7 Oz)
250g all-purpose flour (±2 cups)
30ml olive oil (±2 tbsp)
2ml sugar (±½ tsp)
2ml salt (±½ tsp)

45ml pizza sauce (±3 tbsp)
50g mushrooms (±1.7 Oz)
Olive oil
Basil for serving


  • Boil 500 ml (±2 cups) water and pour over cashews. Soak for 30 min.
  • In a large kneading bowl (3.5L), add 150 ml (±⅔ cup) lukewarm water, then stir in yeast until completely dissolved. Add flour, olive oil, sugar and salt, and stir using a silicone spatula. Finish kneading dough by hand until it is smooth and elastic. Make sure it doesn’t stick to the bowl or to your hand.
  • Fill a larger bowl (6L) or your sink halfway with approx. 37°C (99°F) water, seal the 3.5L mixing bowl, place it in water and allow dough to rise for 30 min.
  • In the meantime, prepare cashew vegan ricotta: Drain cashews, rinse with cold water and drain again. Finely chop cashews and garlic using the SuperSonic Compact Chopper Extra. Add 60 ml (±¼ cup) water, lemon juice, salt and nutritional yeast (optional). Blend again very thoroughly.
  • Remove oven rack and preheat oven to Th 7-8 / 220°C (425°F) without convection.
  • Knead pizza dough again for approx. 30 sec. and dust it with some flour. Using a rolling pin, roll out dough on the Silicone Baking Sheet with Rim to a circle of approx. 30 cm., then place the Silicone Baking Sheet on the cold oven rack.
  • Spread pizza sauce on the dough. Divide cashew ricotta in even portions over pizza sauce. Top with sliced mushrooms.
  • Baste ricotta and mushrooms with olive oil using a basting brush.
  • Set rack at second lowest level in oven and bake for approx. 20-25 min.
  • Top with fresh basil before serving.