Three Cheese White Pizza

Three Cheese White Pizza

Three Cheese White Pizza

This is decadently delicious and creamy thanks to the white cashew sauce base. I love dressing up store bought Pizza crusts. It’s like starting with a blank canvas and then anything goes!



1 Med-Large store bought Pizza Crust or Pizza Dough ( I used one from Trader Joe’s)

1/3 cup Terrasoul Raw Mylk Cashews soaked

1/3 cup Water

1/2 tsp of Garlic Powder

1/2 tsp of Onion Powder

1 tsp of Braggs Liquid Amino (you can sub a light soy sauce or tamari)

pinch of Nutmeg

Salt & Pepper to taste

1/3 cup Shredded Vegan Mozzarella ( I used Good Planet Foods, but I also like Follow Your Heart, Violife or Daiya)

1/2 cup Tofu Ricotta (see recipe below)

1/2 cup Shredded Parmesan ( I used Violife but also like Follow Your Heart)

Fresh Thyme

Fresh Parsley

Olive Oil to drizzle

Tofu Ricotta

1/2 block of Extra Firm Tofu packed in Water. (Let drain before adding ingredients)

1 tsp of Mellow White Miso ( I use Cold Mountain Miso)

1 tsp of Tahini

2 tsp of Vegan Cream Cheese

1 Tbsp of Lemon Juice

Salt & Pepper to taste


1. Make the Tofu Ricotta by combining all the ingredients and mixing until well incoporated. Set aside for about 30 minutes to enhance the flavor.

2. Blend the soaked and rinsed Cashews along with a 1/3 cup Water, Onion Powder, Garlic Powder, Liquid Aminos, 1 Tbsp of grated Parm, Nutmeg, Salt & Pepper until completly smooth

3. Assemble the Pizza by spreading the Cashew Cream onto the top of the crust. Sprinkle the grated Parmesan and Mozzarella Cheeses. Spoon the Ricotta Cheese a tsp at a time

4. Season the Pizza with Pepper and drizzle with a little bit of Olive Oil before baking.

5. Check the directions of the Pizza crust for temperature and baking time. (Typical temp is 400 /425 for 8-10 minutes)

6. Add the chopped Parsley & Thyme as soon as the Pizza comes out of the oven. Feel free to add more grated Parmesan or an extra drizzle of Olive Oil.