Pizza life is the best life. Honestly, so many great combinations and it is always an easy dinner option. Plus everyone always likes it. One of my more recent pizza triumphs reminded me of a Philly steak and cheese, for some weird reason. Even though there is pesto… and no steak at all. Or I mean, no “cheese,” really. The flavors work really well, though, and that’s all that matters. Plus… globs of cashew cheese? Sold.

Cheesy Pesto and Veggie Pizza [Vegan]

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For pesto:
  • 1 handful fresh basil
  • 2 tbs olive oil
  • 1/4 – 1/2 cup walnuts
  • 2 tbs water (or more if necessary)
For cashew cheese:
  • 1/2 cup cashews, soaked for at last 30 min
  • 1/4 cup water
  • 1 tbs lemon juice
  • 1 garlic clove
  • Salt & pepper, to taste
For pizza, you will need:
  • 1-lb dough (store bought is fine!)
  • Olive oil
  • 1/2 vidalia onion, sliced
  • 1 large portobello mushroom, sliced
  • 1 large zucchini, sliced
  • To taste: salt, pepper, red pepper flakes


  1. Starting with the pesto, add all ingredients to your blender/processor and run until smooth. Set aside.
  2. Next, cashew cheese. Add all ingredients to blender/processor and run until smooth. Set aside.
  3. Roll your pizza dough out on a floured surface into desired shape. Add to a greased pan and drizzle olive oil on top – I really rub down the outside crust the most.
  4. Slap on your pesto – a nice thin layer.
  5. Grab your sliced veggies and spread evenly across dough.
  6. Sprinkle with salt, pepper, and red pepper flakes.
  7. Dollop cashew cheese onto your pizza – as much or as little as you’d like.
  8. Cook in 400 degree oven for about 20-25 minutes, or until crust is golden.
  9. Cool, cut, enjoy.


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