As much as I still enjoy pizza without the cheese there is one thing that still bugs me. I can’t manage to get my ingredients to stay on top of the pizza. Even when I have tried using pre-bought vegan cheeses, the ingredients still slide off and don’t stick the way that regular dairy cheese does. Ok its probably partly my fault. Even though I love real Italian pizza with minimal topping, I just can’t help myself from adding when I make my own pizza. So my pizza ends up so heavy that I have to eat it with a knife and fork. Marco does the same, but his cheese manages to keep his together.
A couple of days back Marco decided we were having pizza, which is always a good since he likes to make the dough himself. He preferred using white flour, but luckily we only had lots wholemeal and a little bit of tipo 00 flour to use. I didn’t have any vegan mozzarella so I got online trying to find a cheesy alternative for my pizza. I remembered seeing Vedged Out’s recipe for Fresh Moxarella Cheese. I also found another similar recipe from Vegie Project, Cashew “mozzarella”. I decided to go with the Vegie Project recipe since it Nutritional Yeast.
I was really easy recipe to follow. I just put everything in the Vitamix, then heated the mixture over the stove. The recipe makes enough for 2 large pizzas. The consistency and taste is similar to other vegan cheesy sauces, but the color is much lighter. It also has a stringly texture, which is similar to melted cheese. The recipe is gluten and soy free as well.
To make sure that my ingredients stuck to the pizza I put some Cashew ‘Mozzarella’ under the ingredients as well as on top. I didn’t cover the whole pizza it in, rather I tried to drizzle it around the pizza. The ingredients I used include red capsicum, yellow capsicum, green capsicum, red onion, garlic, cherry tomatoes, pineapple, mushrooms and tuscan kale.
I was really happy with the result of my pizza. The cheese managed to hold just about all the ingredients in place and the taste was really nice and creamy. I let Marco taste mine and even he agreed it was pretty good for a vegan pizza and would be happy to have that ‘next time’.
Tropical Veggie Pizza with Cashew ‘Mozzarella’ (vegan, gluten free option, soy free)
Ingredients for Pizza:
1 wholemeal pizza base (or gluten free pizza base)
2-3 tablespoons homemade/bottled pasta sauce
variety red capsicum, yellow capsicum and green capsicum, chopped
red onion, diced
cherry tomatoes, halved
tuscan kale, sliced
Ingredients for Cashew ‘Mozzarella’ (enough for 2 pizzas):
1/4 cup cashew nuts
1/2 cup unsweetened almond milk
1/2 cup water
2 tablespoons nutritional yeast
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons arrowroot flour (tapioca starch)
1 small garlic clove, minced
1 tablespoon olive oil
2. Place all in the ingredients for the Cashew ‘Mozzarella’ in the Vitamix or high speed blender. Blend until smooth. Then heat mixture in a small pot for 3-5 minutes until the mixture has thickened. Stir constantly while it is cooking.
4. Top with the rest of the ingredients. Add some more Cashew mozzarella in blobs ontop if you like.
5. Bake pizza for 15 min or until base is cooked.