Vegan Mushroom Pizza with Cashew Ricotta

Name: Vegan Mushroom Pizza with Cashew Ricotta
Yield: Makes two 13-inch pizzas
Ingredients: 7 tablespoons, extra-virgin olive oil, plus extra for serving; 3 tablespoons, water; ½ teaspoon, grated lemon zest plus ¾ teaspoon juice; , Salt and pepper; 12 ounces, cremini mushrooms, trimmed and sliced thin; 12 ounces, shiitake mushrooms, stemmed and sliced thin; 3 , garlic cloves, minced; 2 tablespoons, soy sauce; ¼ cup, chopped fresh parsley; 1 , recipe; 1 recipe, recipe

9 comments

This pizza is a knockout—tangy, cooling dollops of homemade cashew ricotta top layers of umami-rich mushrooms for a beautiful lesson in texture and flavor contrasts.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVESMakes two 13-inch pizzas

TIME1½ hours, plus 1 hour resting

Vegan Mushroom Pizza with Cashew Ricotta

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

For the mushroom base, we fortified workhorse cremini with meaty-tasting shiitakes and soy sauce. We made the creamy ricotta by mixing oil, lemon, and salt, plus a little water to loosen, into our multipurpose cashew cheese. You can shape t...

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