Vegan Margherita Pizza

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Vegan Margherita Pizza

This Vegan Margherita Pizza is so much fun to make! A crisp (pre-made!) pizza crust is topped with roasted garlic, tomatoes, homemade cashew mozzarella, a dash of sweet balsamic, and lots of fresh basil. This pizza comes together in a little over 30 minutes and makes for an easy and quick weeknight meal. We love how the freshness of the tomatoes, basil, and garlic complement the savory cashew mozzarella and the sweetness of the balsamic reduction.

We used a pre-made pizza dough from Whole Foods (we love the whole grain variety) to make this Margherita Pizza recipe even easier. But of course, you can also make your own pizza dough from scratch. Click here for a PIZZA DOUGH RECIPE that we love. The dough will need about an hour to rise, (and it’s worth the wait) but sometimes we just don’t have enough time, so it’s also nice to have a faster option.



  • 1 pound multigrain pizza dough, allow it sit at room temperature for 30 minutes before rolling (if you are looking for a prepared GF crust, we like this one!)

  • 2/3 cup filtered water

  • 1/2 cup raw cashews (If you are not using a high speed blender, soak cashews for 30 minutes in hot water to soften. drain before using.)

  • 2 tablespoon nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon sea salt, plus more for seasoning

  • 2 tablespoons olive oil

  • 2 to 3 cloves garlic, minced (more or less to taste)

  • 2 to 3 ripe tomatoes, thinly sliced (Roma tomatoes work well here)

Optional additions:

  • fine chopped kale

  • diced artichoke hearts

  • diced peperoncini peppers

To finish:

  • Balsamic Glaze to drizzle (we like Whole Foods 365 organic balsamic glaze)

  • Handful fresh basil leaves, thinly sliced

  • Handful fresh arugula (piled on top for a pizza salad!)

  • Crushed red pepper flakes

  • Sprinkle of nutritional yeast

Preheat oven to 400F. Line a round pizza pan with parchment paper.

Lightly dust a clean work surface with flour, and roll the pizza dough out into a 15-inch circle. Transfer to the lined pizza pan and bake for 7 minutes, or until the bottom is just beginning to set.

Prepare the cashew cream: In a high speed blender add filtered water, cashews, nutritional yeast, apple cider vinegar, and sea salt. Blend on high for 2 minutes, or until completely smooth. If your sauce feels too thin, add a bit more cashew. if too thick, add more water little by little desired consistency.

Brush the top of the par-baked pizza dough with the olive oil and sprinkle with the garlic. Spoon the cashew cream across the surface of the pizza. Top with the sliced tomatoes.

Return the pizza to the oven and bake for another 8 to 14 minutes, or until desired crispness is reached.

Remove from the oven and let cool slightly.Drizzle with the Balsamic Reduction and sprinkle with the fresh basil and additional toppings. If desired, season with sea salt and crushed red pepper flakes.

Serve, and enjoy the pizza party!