Dr. Ruby's Raw Vegan Pizza with Cashew Cheese Recipe

Dr. Ruby's Raw Vegan Pizza with Cashew Cheese Recipe

Prep Time

30 minutes

Cook Time



2 people
Veggie Max Raw Pizza with Cashew Cheese

This recipe is courtesy of Dr. Ruby Lathon’s expertise in all things vegan and delicious. This completely raw vegan pizza is jam-packed with fresh vegetables, atop a raw almond crust made with basil and garlic, and topped with a creamy homemade cashew cheese. 


Want to follow along with Dr. Ruby as she makes it? Check out the video here! 


  • For The Crust:
  • 1 cup raw almonds, soaked 2-24 hours and drained
  • 1/2 cup fresh basil
  • 1/2 teaspoon sea salt
  • 1 clove garlic
  • For The Cashew Cheese:
  • 1 cup raw cashews, soaked for 2-24 hours and drained
  • Juice of 1 lemon
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2-1 teaspoon sea salt
  • 3 cloves garlic
  • 1 tablespoon wheat-free tamari
  • 3 tablespoons - 1/4 cup purified water
  • For The Toppings:
  • 3/4 cup cherry tomatoes, diced (or gently pulsed in food processor)
  • 1/2 cup sundried tomatoes (packed in olive oil), chopped
  • 3/4 cup yellow or orange bell peppers, diced
  • 1/2 cup Kalamata olives (diced) - Optional
  • 1/2 red onion, chopped
  • 3/4 cup fresh parsley, chopped
  • 1 tablespoon oregano
  • 1 teaspoon wheat-free tamari
  • 1/2 teaspoon black salt (or sea salt)
  • 1/2teaspoon fresh lemon juice
  • Dash of cracked pepper (at end, sprinkle on top)


  • 1 Crust Directions:
  • 2 Add all ingredients to a food processor and pulse until nuts are very finely chopped and able to be molded into a dish.
  • 3 Scoop into the serving dish (i.e., large plate, pie dish, individual ramekins, etc.).
  • 4 Press into a serving dish to make a tight thin crust, closing all gaps.
  • 5 Cashew Cheese Directions:
  • 6 Blend all ingredients together in a high-speed blender until smooth. Add enough water to the mixture to keep blender moving.
  • 7 Mixture should be thick and slightly pourable. Scoop out with a spatula and spread a thick layer gently onto nut crust.
  • 8 Use immediately or refrigerate for later use—cheese will thicken after chilled for 3 or more hours.
  • 9 Toppings Directions:
  • 10 Add cherry tomatoes sundried tomatoes to a food processor and pulse until coarsely chopped. Set aside.
  • 11 Add onions, parsley, lemon juice and tamari to a food processor and pulse until diced.
  • 12 Chop olives and bell pepper separately and set aside (optional – you can mix these with the other veggies if desired)
  • 13 Add veggies except olives and bell peppers to the tomato sauce and add oregano, lemon juice, and tamari. Mix all veggies together until well mixed.
  • 14 Set aside until ready to place on pizza.
  • 15 Putting It All Together:
  • 16 Scoop or pour cheese sauce gently onto nut crust and spread a thick even layer.
  • 17 Add chopped vegetable toppings on top of cheese, evenly to cover. Some cheese should be visible around the edges. Add a layer of bell pepper and sprinkle with olives.
  • 18 Spoon a few small dollops of cashew cheese on top and top with cracked pepper.
  • 19 Serve immediately. Serves 2. Serving Suggestion: Serve at room temperature with a mixed green salad.


More TFC