zucchini pizza with basil oil
and cashew ricotta 

Recipe by: @veganbasil

prep timebake timeketo-friendlydifficulty level
15 mins25 minsyeseasy

When I received this new vegan pizza crust from @scottyseveryday I knew it was finally time to make homemade cashew cheese! See below for instructions on making this loaded vegan pizza.


basil oil:

  • 2 cups of fresh basil
  • 5-6 tablespoons of olive oil
  • 2-3 garlic cloves (finely chopped)

cashew ricotta:

  • 1 ½ cups raw cashews
  • ½ cup water
  • 1 tbsp apple cider vinegar (or you can use juice of 1 lemon)
  • 1 tbsp nutritional yeast (if you don’t mind it, otherwise you can leave out)
  • 2 garlic cloves
  • 1 tsp onion powder
  • salt + pepper (I used smoked sea salt - shout out to @krekandbake for the reco! + rainbow peppercorns from TJ’s)


  • Place cashews in a bowl and cover with hot water. Let sit for about an hour (until they start to feel softer - this will make them easier to blend and helps to create a more creamy texture)
  • Blend the cashews + all the remaining ingredients (make sure to add the ½ cup of water here)
  • Taste and adjust your ingredients if needed. Maybe you want to add some fancy ingredients like truffle oil or fresh oregano or basil. Oooo so good!
  • 🌱 Now that you’ve got your cashew cheese and oil ready to go, slice your zucchini/squash into thin disks and set aside. Then, you’ll want to make your pizza crust and load the toppings! Start with spreading a thin layer (½ cup) of your fave tomato sauce on the uncooked dough followed by a layer of zucchini/squash and then pop into the oven.
  • 🌱 Once ready and out of the oven, add the arugula, basil oil, cashew ricotta and then DEVOUR because it’s so so good! #scottyseveryday 😋

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