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Vegan Broccoli Rabe and Cashew Ricotta White Pizza

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • For the Crust:
  • 1 1 vegan pizza crust of choice (store bought or homemade)
  • 1 tbsp. 1 tbsp. olive oil (unless your crust is pre-baked)
  • For the Cashew Ricotta
  • 1/2 cup 1/2 cup raw cashews, soaked in water 4-8 hours and drained
  • 3 tbsp. 3 tbsp. lemon juice
  • 2 tbsp. 2 tbsp. unflavored soy or almond milk
  • 1/4 lb. 1/4 lb. extra firm tofu, drained
  • For the Broccoli Rabe:
  • 2 tbsp. 2 tbsp. olive oil
  • 4 4 garlic cloves, minced
  • 1 1/2 lb. 1 1/2 lb. broccoli rabe, stems removed and chopped into 1-2 inch pieces
  • 1/2 tsp. 1/2 tsp. salt
  • 1/2 tsp. 1/2 tsp. pepper
  • 1/2 tsp. 1/2 tsp. red pepper flakes (or to taste)

Details

Servings 8
Adapted from connoisseurusveg.com

Preparation

Step 1

Prepare the Crust:

1. If starting with dough crust, brush with 1 tablespoon of olive oil and bake per recipe instructions. If using a pre-baked shell, use as-is or heat in a 400° oven for a few minutes.

Make the Cashew Ricottta:

2. Place cashews in blender or food processor and blend to a smooth paste.
3. Add lemon juice and milk. Blend until smooth.
4. Add tofu and pulse a few times to blend. Keep the texture chunky.

Prepare the Broccoli Rabe:

5. Fill a large pot with water and bring to a boil. Add broccoli rabe and boil just until it begins to tenderize and turns bright green, about 1-2 minutes.
6. Drain and immediately rinse with cold water. Press out any excess water.
7. Heat oil in a large skillet or pot (you can use the same pot) over medium heat. Add garlic and saute for 1 minute.
8. Add broccoli rabe. Sautee until tender, about 3 minutes. Add salt, pepper and red pepper flakes.

Assemble the Pizza:

9. Arrange broccoli rabe in an even layer over crust. Top with cashew ricotta in 1-2 tablespoon dollops.

NOTES:

Makes 1 large pizza.
Cook/prep time does not include crust preparation.
You can steam the broccoli rabe instead of boiling, if you have an appropriate steaming apparatus, such as a bamboo steamer.
Normally I wouldn't recommend blending less than 1 cup of cashews at a time, unless you've got an itty-bitty blending device. For this recipe I've made an exception. Since ricotta is chunky, it's not a huge deal if you can't get your cashews perfectly smooth. Get them as smooth as you can. Once you add your tofu, you'll probably never know the difference.

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