Category: Vegan Italian

Vegan pesto with walnuts and vegan parmesan in the food processor.

Vegan Pesto Recipe with Walnuts and Basil

by Ginaxy, posted in Vegan Italian, Vegan Recipes

Nothing says spring like pesto — the burst of fresh basil awakens the mind and stimulates the senses. This vegan pesto recipe uses walnuts instead of pine nuts. There are a couple of reasons for this. 1. Walnuts are what I happened to have in my cabinet. 2. Pine nuts are mad expensive and this was not for a special occasion 3. Walnuts have tons of nutrients the body needs (omegas, b6, vitamin e, etc). and 4. You don’t always have to play by the rules! Cooking is often about tradition, but it’s also very much about spontaneity and convenience.

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Why is pesto not vegan?

Pesto is traditionally not vegan because it has parmigiano reggiano cheese mixed into it. For this reason, it’s very hard to find vegan at the supermarket or out at a restaurant. Luckily, if you have a food processor it’s super easy to make pesto at home, and more delicious too. Plus, there are no cows tortured to make your vegan pesto sauce, which is a huge bonus in my book.

Vegan pesto without nutritional yeast

Another variation is that this vegan pesto recipe does not have nutritional yeast. I love it with nutritional yeast but, in the name of convenience, I only had vegan parmesan on hand so that’s what I used this time. This worked out wonderfully because the original nonvegan pesto uses parmigiano reggiano. I realize some people try to avoid nutritional yeast so this recipe is a great option for you.

HOWEVER, to be honest I think it’s even better with nutritional yeast than vegan parmesan. It lends more of a cheesy flavor and marries perfectly with whatever nut you are using. For this reason, I will be putting a note about switching parmesan for nutritional yeast.

  • Vegan pesto ingredients like olive oil, garlic, vegan parmesan, basil and walnuts.
  • Vegan pesto with walnuts and vegan parmesan in the food processor.
  • Vegan pesto with walnuts and vegan parmesan.

Pesto Without a Food Processor

I assume every person on the planet has a food processor because it’s my favorite kitchen appliance in existence. However, I’m shocked by how many people don’t. Many times I plan to make this at a family member’s home or AirBNB or close friend’s house and realize they don’t have a food processor! So there have been countless times I’ve had to make pesto without a food processor.

Actually, not using a food processor is the way that the old Italian grandmas used to make it once upon a time. Food processors didn’t always exist, so sometimes I really enjoy making pesto with a good sharp knife and mad chiffonade skills. It connects me to the ancestor spirits.

To make pesto without a food processor, all you need is time, patience and a super sharp knife. Here’s the method:

  1. Get a good, large, very sharp knife like a mezzaluna knife or similar.
  2. Chop very fine the garlic and a portion of the basil leaves. As you chop, continue to add the basil leaves until all are finely chopped. about 5 minutes.
  3. Next, add half of your walnuts and chop. Then add the rest of the walnuts and chop until all it incorporated and tiny. The whole chopping process will take about 15-20 minutes.
  4. Now, transfer the basil, garlic and walnuts to a bowl, add parmesan and olive oil, and mix to incorporate.

Vegan Pesto Recipe with Walnuts and Basil

  • Banner of vegan pesto ingredients: walnuts, basil and vegan parmesan.
Ingredients
  • 4oz (114 g) Basil, rinsed and removed from stalk
  • 1/4 cup walnuts (I used raw but roasted is fine)
  • 1 garlic clove, peeled
  • 1/4 tsp sea salt
  • 4 tbsp vegan parmesan (I used Follow Your Heart brand)
  • 1/4 cup extra virgin olive oil
Method
  1. Add all ingredients to a food processor
  2. Process until smooth and combined. Do not over process or it can bruise the basil and create a bitter flavor.
Serving

There are countless ways to use pesto, here are some ideas:

  • Use as sauce for 10 oz of your favorite pasta with veggies. For this, reserve 1/4 cup of pasta water and mix in when adding the pesto to your cooked pasta. Add salt and pepper to taste.
  • Serve as appetizer dipping sauce for veggie meatballs with toothpicks
  • Use on toasted Italian bread to make a pesto bruschetta topped with some chopped tomato
  • Spread on any of your favorite sandwiches
  • Use as a drizzle on vegan white pizza
  • Fresh vegan pesto on a piece of Italian bread.

Notes

  • Subbing nutritional yeast. You can sub nutritional yeast by putting 4 tbsp of nutritional yeast rather than vegan parmesan.
  • Adding water. To make it more smooth, light and creamy, add 3 tbsp of water

Calories in Vegan Pesto

This vegan pesto recipe contains 786 calories in total. It can serve 6-8 people, making each serving 98-131 calories per serving. Most of the calories come from olive oil, so if you are looking to cut calories, feel free to cut the amount of olive oil in half and sub with water.

Can you Freeze Vegan Pesto?

Yes, you can freeze vegan pesto. To freeze, place in an air-tight container and cover with a thin layer of olive oil before covering. This will minimize the browning of the pesto. It can be stored for up to 6 months. This is actually a great idea, especially if you have an herb garden with tons of basil that would otherwise go to waste.

To thaw and use pesto after freezing, simply defrost in the fridge overnight and mix with fork to smooth. Or you can use defrost setting on your microwave, stirring every 30 seconds until ready. After thawing, be sure to use within 5 days (do not re-freeze).

What’s your favorite way to use vegan pesto? Share your thoughts and enjoy this spring favorite!

Vegan white pizza with tofu ricotta, spinach and sun-dried tomato on a cutting board.

Vegan White Pizza Recipe: With Tofu Ricotta (No Cashews)

by Ginaxy, posted in Vegan Dinner, Vegan Italian, Vegan Recipes

This vegan white pizza recipe is really, really, really good. I have been making pizza with my mom, dad and sister since I was 3 years old. I remember getting that round of dough from the corner pizzeria on Long Island, NY and loading it with globs of ricotta then topping it with fresh mozzarella from Uncle Giuseppe’s and our favorite toppings.

When I became vegan in 2004, did I have to give up white pizza? Of course not. I’m New York Italian — no way I’m giving up pizza. I just made it vegan! With the best, easiest and cheapest tofu ricotta, the finest dough of the land, vegan mozzarella of your choice and toppingzzz! In this case, sun-dried tomatoes and spinach FTW.

This recipe is very easy and definitely a crowd-pleaser. The trickiest part for me is working with the dough. Luckily my boo has a couple years of assistant pizza chef under his belt so he is a dough master. Thanks to him, my pizzas now look like circles and not like “guess the country” shapes. But if you don’t have these skills, luckily the mystery shapes still taste just as good as the circles, so shine on, you crazy diamond!

What is vegan white pizza sauce?

Vegan white pizza is essentially pizza that uses a vegan ricotta instead of tomato sauce. So vegan white pizza sauce is actually just a vegan ricotta. On top of the non-dairy ricotta, you simply put some vegan mozzarella and your favorite toppings. My vegan ricotta is made from simple, affordable ingredients like tofu, nutritional yeast, salt, black pepper and optional fresh basil.

Actually, my tofu ricotta is kinda famous in my house and my (non-vegan) family comes lurking with spoons when they know I’m making it. I have to shoo them away or else there will be none left for the pizza! I also use the ricotta for my baked ziti, lasagna, eggplant rollatini, manicotti and more.

Making tofu ricotta in a food processor, with tofu, nutritional yeast, black pepper, salt and olive oil.
A spoonful of creamy vegan ricotta right out of the food processor.
Mens hands shaping a round of uncooked pizza dough in preparation to put vegan white pizza toppings.
Vegan white pizza with spinach, sun-dried tomatoes and vegan ricotta pre-bake.

Facciamo la pizza!

(Let’s make pizza!)

Vegan White Pizza Recipe: With Tofu Ricotta (No Cashews)

White pizza is my favorite!! Though I love tomato sauce, there is something so indulgent and comforting about a white pizza loaded with homemade vegan ricotta and my fave toppings. This is the perfect recipe for a Friday pizza night. But whatever day of the week, vegan white pizza rules.

  • Prep time: 20 minutes
  • Cook time: 15-17 minutes
  • Serves: 4

Ingredients

I always recommend non-GMO, organic ingredients wherever possible. Bonus points for locally-sourced <3

Materials needed:

  • Perforated circular pizza pan (non-perforated also works fine).
  • Food processor. This is pretty essential for the ricotta. I have processed it with my hands in an emergency situation before but it’s not nearly as creamy. Food processor is an excellent investment for vegan ricotta, hummus, pesto — so many things!

For the dough:

  • A “round of dough” from your local pizzeria. You can also find fresh-made whole wheat and regular dough at Trader Joe’s and Whole Foods.
  • Flour, for your work surface and working with the dough
  • Olive oil, for greasing your pizza pan.

For the ricotta:

  • 1 pack (1 lb) firm tofu
  • 2 tablespoons nutritional yeast
  • 1 tablespoons olive oil
  • 1 teaspoon of salt (or more to taste)
  • .5 teaspoon black pepper
  • .5 teaspoon garlic powder
  • handful fresh basil (optional, but recommended for basil lovers)

For the toppings:

  • Your favorite vegan mozzarella. My favorite used to be Daiya, but for pizza now I gravitate more toward Follow your Heart shreds or Miyoko’s Fresh Mozzarella.
  • Your favorite toppings. I used jarred sundried tomatoes, and frozen spinach that I sautéed a bit with olive oil before putting on top of pizza. You can put fresh pineapple, sautéed broccoli, vegan pepperoni, artichoke hearts—the options are endless.

Method

  1. Preheat the oven to 450 degrees F
  2. Rub the surface of your pan with a little olive oil and set aside
  3. Prepare the vegan ricotta
    • Place tofu and olive oil in your food processor, process until mostly smooth
    • Add nutritional yeast, salt, black pepper, garlic powder and basil (if using) and process until smooth
    • Taste test to see if there is anything missing. This step is KEY! Add more of whatever it is lacking
    • Process until complete smooth and creamy and set aside
  4. Prepare the dough
    • Sprinkle a clean, dry surface with a generous dusting of flour (I used my countertop)
    • Work the dough into a medium circle so the dough is about a half-inch thick
    • Place the dough onto your lightly greased pizza pan
  5. Assemble your pizza
    • Dollop your ricotta on your dough and spread evenly. There should be a generous layer of ricotta
    • Top the ricotta with your choice of vegan mozzarella. I used almost a whole pack of Follow your Heart mozzarella shreds
    • Put your favorite toppings over the vegan mozzarella. I put chopped, sautéed spinach, sun-dried tomatoes and some additional dollops of tofu ricotta
  6. Bake your pizza
    • Place pizza on center rack in your preheated oven and bake for 15 minutes, or until crust is golden and desired level of crispy. I like to take a spatula and peak at the bottom of the crust to see the color
  7. Serve.
    • Let sit for 5 minutes before cutting into 8 slices. Serve, top with vegan parmesan, oregano, crushed red pepper or any other finishing touches.
    • Enjoy!
  • Vegan white pizza with tofu ricotta, spinach and sun-dried tomatoes unsliced on a cutting board.
  • Vegan white pizza slice with tofu ricotta, spinach and sun-dried tomatoes topped with parmesan and paired with Pellegrino.
    I topped my slice with Follow your Heart Parmesan and paired it with Dark Morello Cherry & Pomegranate Pellegrino. Perfection!
  • Vegan white pizza with tofu ricotta, spinach and sun-dried tomatoes sliced on a cutting board.

I hope you found this vegan white pizza recipe useful! Please be sure to share your results or any questions in the comments 🙂