Make Sure To Follow Us @gloriouslyvegan For Delicious Vegan

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Make sure to follow us @gloriouslyvegan for delicious vegan recipes!

Monday is the perfect excuse to have PIZZA!
Let’s have Mushroom and Spinach White Pizza!๐Ÿ•๐Ÿ’š

4 cups of sliced button mushrooms
ยฝ yellow onion
1 tsp oil

White Sauce:
1 cup zucchini
1/3 cup cashews
1/4 tsp salt
1 tsp Noochy Licious nutritional yeast
1/2 tsp garlic powder
1/3 cup unsweetened soy milk

Tofu Ricotta:
1/3 block extra firm tofu
2 tbsp Noochy Licious nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/3 cup unsweetened soy milk
16 oz pizza dough
Flour for surface
1 tbsp olive oil
1 cup chopped fresh spinach
Black pepper, sea salt, extra Noochy Licious for topping

Preheat the oven to 450โ„‰.
Thinly slice the mushrooms and finely dice the onion. Add them to a pan on a medium heat with a drizzle of oil. Season with salt and pepper and set aside.

Chop and peel the zucchini. Bring a pot of water to a boil and add in zucchini and cashews. Boil for 10-15 minutes to soften.
In a high speed blender add all ingredients for the white sauce plus the now softened and drained zucchini and cashews. Blend until smooth. Set the sauce aside.

In your cleaned out blender, add all the ingredients for the tofu ricotta.
Pulse until everything is fully combined.
On a floured surface, roll out the pizza dough. Once it is rolled out to the thickness you like, transfer it to an oiled sheet pan. Bake in the oven for about 5 minutes.

Take the pizza out and add on your white sauce.
Add the chopped spinach, the cooked mushrooms and dollops of the tofu ricotta.
Bake in the oven for another 15-20 minutes or until the crust is golden.
Once baked, top with black pepper, sea salt and extra Noochy Licious.
Allow to cool for 5 minutes before cutting.

For more vegan recipes like this one, check out the link in our bio!
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