Vegan Cashew Ricotta Pizza on the Tupperware Silicone Sheet

Name: Vegan Cashew Ricotta Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Yield: 4 servings
Ingredients: Cashew ricotta: 4.4 oz (125 g) raw cashews; Cashew ricotta: 2 cups (480 ml) water, for soaking; Cashew ricotta: 1 garlic clove, peeled; Cashew ricotta: 1/4 cup (60 ml) water; Cashew ricotta: 1 tbsp lemon juice; Cashew ricotta: 1 pinch salt; Cashew ricotta: 1/2 tbsp nutritional yeast (optional); Dough: 2/3 cup (160 ml) lukewarm water (95 °F / 35 °C); Dough: 3/4 oz (21 g) active dry yeast; Dough: 2 cups (250 g) all-purpose flour, plus extra for dusting; Dough: 2 tbsp olive oil; Dough: 1/2 tsp granulated sugar; Dough: 1/2 tsp salt; Topping: 3 tbsp pizza sauce; Topping: 1/4 cup (20 g) sliced mushrooms; Topping: olive oil, for brushing; Topping: fresh basil, to serve

Vegan Cashew Ricotta Pizza

A plant-based pizza topped with tomato sauce, mushrooms and spoonfuls of a creamy ricotta made from soaked cashews, garlic and lemon. The SuperSonic Chopper Extra blends the cashews smooth by hand, and the dough is rolled out and baked on the same Silicone Baking Sheet with Rim.

In brief Vegan Cashew Ricotta Pizza is a mains recipe cooked in the Tupperware Silicone baking sheet. It takes 85 minutes in total and serves 4 servings.

Total time

85 min

Prep

30 min

Cook

25 min

Rest

30 min

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Method

Bring the 2 cups (480 ml) of water to the boil, pour it over the cashews and leave to soak for 30 minutes.
Meanwhile, pour the lukewarm water into the Tupperware Mixing Bowl and stir in the yeast until dissolved. Add the flour, olive oil, sugar and salt and stir, then knead by hand until the dough is smooth, elastic and no longer sticky. Seal the bowl and leave to rise for 30 minutes.
Drain the cashews, rinse them under cold water and drain again. Chop them finely with the garlic in the Tupperware SuperSonic Chopper Extra, then add the 1/4 cup (60 ml) water, lemon juice, salt and nutritional yeast, if using, and pull the cord until very smooth.
Take the rack out of the oven and heat the oven to 425 °F (220 °C).
Knead the dough briefly for about 30 seconds and dust it with flour. Roll it out into a circle of about 12 inches (30 cm) on the Tupperware Silicone Baking Sheet with Rim, then set the sheet on the cold oven rack.
Spread the pizza sauce over the dough, dot with the cashew ricotta and scatter the mushrooms on top. Brush the ricotta and mushrooms lightly with olive oil.
Slide the rack into the second-lowest position of the oven and bake for 20 to 25 minutes. Scatter fresh basil over the pizza before serving.