Directions

1. Boil 2 cups water and pour over cashews. Soak for 30 min.
2. In Ultimate Mixing Bowl, add ⅔ cup lukewarm water, then stir in yeast until completely dissolved. Add flour, olive oil, sugar and salt, and stir. Finish kneading dough by hand until it is smooth and elastic. Make sure it doesn’t stick to the bowl or to your hand.
3. Seal and allow dough to rise for 30 min.
4. In the meantime, prepare cashew vegan ricotta: Drain cashews, rinse with cold water and drain again. Finely chop cashews and garlic using the SuperSonic Chopper Extra. Add ¼ cup water, lemon juice, salt and nutritional yeast (optional). Blend again very thoroughly.
5. Remove oven rack and preheat oven to 425°F/ 220°C.
6. Knead pizza dough again for approx. 30 sec. and dust it with some flour. Using a rolling pin, roll out dough on the Silicone Baking Sheet with Rim to a circle of approx. 12 inches, then place the Silicone Baking Sheet on the cold oven rack.
7. Spread pizza sauce on the dough. Divide cashew ricotta in even portions over pizza sauce. Top with sliced mushrooms.
8. Baste ricotta and mushrooms with olive oil using a basting brush.
9. Set rack at second lowest level in oven and bake for approx. 20-25 min.
10. Top with fresh basil before serving.

*Nutritional yeast in a cashew ricotta recipe adds a delightful, cheesy flavor while also boosting the dish with additional vitamins and minerals, creating a nutritious and savory experience.