Vegan asparagus pizza

Shaved Asparagus, Lemon Zest, Cherry Tomato, Cashew Cheese and Toasted Pine Kernel Pizza

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I know asparagus season is nearly over (or perhaps completely over in some locales) but I haven’t been able to resist the late asparagus.  Last week it was risotto with asparagus and recently it’s a pizza topped with shaved asparagus…perfect for Vegan Pizza Day tomorrow!  Read on for the recipe.

Shaved asparagus, tomato, cashew cheese and pine kernel pizza


  • 1/2 recipe pizza dough, recipe follows
  • 1 serving cashew cheese, recipe followers
  • 4-5 stalks of asparagus, finely shaved (with a vegetable peeler)
  • Handful of cherry or grape tomatoes, in your favourite colour (I used orange!), cut in halves
  • 2 tbsp pine kernels (pine nuts)
  • Zest of one unwaxed lemon


  1. Preheat oven to 230 C / 450 F.  Take  half the dough (the recipe makes enough for two pizzas!) and roll it out, then spread it on a baking tray.  Spread the cheese out evenly over the surface of the pizza, then sprinkle with asparagus shavings (just use a vegetable peeler), cherry tomato halves, and pine kernels.  Using a cheese grater or lemon zester, zest the lemon and sprinkle the zest evenly over the pizza.
  2. Bake pizza for 10 to 15 minutes, until the edges of the crust start turning golden brown.

Pizza Dough

Makes enough for two pizzas


  • 2 1/4 tsp active dry yeast
  • 1 1/4 cups lukewarm water
  • 1 tsp sugar
  • 3 1/4 cups flour
  • 1 tsp salt
  • 1/2 cup olive oil


  1. In a large bowl, dissolve the yeast and sugar in the warm water.   Let rest for 5 minutes, until yeast begins to foam.
  2. Add the oil, salt and flour and mix using a wooden spoon, incorporating the flour as much as possible.  Knead the dough for 10 minutes, until it becomes soft and elasticky.  Put the dough in a lightly oiled bowl and cover with a kitchen towl.  Leave to rise in a warm place for 1 1/2 to 2 hours.  It should double in size.
  3. When the dough has doubled in size, punch it down, then roll out the amount desired (this recipe makes enough dough for 2 medium pizzas), and put on a baking tray.

Cashew Cheese


  • 2 tbsp cashews, finely ground or soaked overnight
  • 200g firm tofu
  • 2 tbsp soya milk
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 tsp white miso
  • 1 tsp tahini
  • 1/2 tsp garlic powder
  • 1 tsp Italian spice blend
  • 1/4 tsp salt


  1. Grind cashews in a spice or coffee grinder.  Or, soak them overnight.
  2. Add ground or soaked cashews, tofu, soya milk, nutritional yeast, lemon juice, miso, tahini, garlic powder, Italian spice blend, and salt to a food processor and process until smooth.

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3 thoughts on “Shaved Asparagus, Lemon Zest, Cherry Tomato, Cashew Cheese and Toasted Pine Kernel Pizza”

  1. This sounds wonderful! I like the way that you shaved the asparagus. I’ve never done that before. I’m so sad that asparagus season is coming to an end. It’s far too short!

    • This was the first time I used the shaving technique but it was really good, it crisped up a bit which offered a nice contrast! :) I agree, wish asparagus were around for longer!


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Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 


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