Cashewrita Recipe

Prepare and preheat

If using a wood-fired oven, preheat until the stone reaches 700–900°F (370–480°C) depending on oven and dough. If using a conventional oven, preheat to the highest setting (500–550°F / 260–290°C) with a pizza stone or steel inside. Lightly dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking.

Gently stretch or roll the 12-inch pizza dough on a lightly floured surface to a roughly 12-inch round, leaving a slightly thicker rim. Transfer the stretched dough to the prepared peel or sheet. Brush the outer rim lightly with 1 tablespoon olive oil to promote browning.

Make quick tomato sauce

In a small bowl or saucepan, combine 1 cup crushed San Marzano tomatoes, 1 minced garlic clove, 1 tsp extra-virgin olive oil, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp dried oregano and 1/2 tsp sugar (optional). Stir well and simmer gently for 6–10 minutes to meld flavors and reduce slight moisture. Taste and adjust salt and pepper. Cool slightly before using so it doesn't make the crust soggy.

Spread an even layer (about 1/2 to 3/4 cup, depending on preference) of the tomato sauce over the stretched dough, leaving the oiled rim free for a crust.

Soak and blend cashews

If not already soaked, pour hot water over 3 oz raw cashews and let sit 30–60 minutes, then drain. Add the soaked cashews to a blender with 1/2 cup water, 1 tsp fresh lemon juice, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp red pepper flakes (optional), and 1 tsp extra-virgin olive oil. Blend on high until completely smooth and creamy, scraping down sides as needed. The texture should be thick but spreadable — add up to 1–2 tbsp more water if necessary, a little at a time.

Taste and adjust seasoning: more salt, lemon, or nutritional yeast as desired. The cashew mixture should have a bright, slightly cheesy, savory profile to complement the tomato sauce.

Using a spoon or small spatula, dollop or gently swirl 1/2 to 3/4 cup of the cashew mixture over the sauced pizza. Aim for even coverage but leave some tomato showing for contrast; you can create streaks or small pools rather than a uniform layer.

Bake the pizza

Slide the pizza onto the hot stone/steel in the wood-fired oven or conventional oven. In a wood-fired oven at very high heat, bake for about 90 seconds to 3 minutes, rotating as needed for even charring. In a conventional oven at 500–550°F (260–290°C), bake 6–10 minutes until crust is golden and blistered and cashew topping is set and lightly golden at the edges. Watch closely to avoid burning.

When the pizza is done, remove it to a board. Scatter the torn fresh basil leaves over the hot pizza so they wilt slightly. Sprinkle 1 tablespoon extra nutritional yeast across the top, and finish with a light drizzle (1 teaspoon) of extra-virgin olive oil.

Let the pizza rest 1–2 minutes, then slice and serve immediately.