Vegan Cashew Mozzarella Pizza

Vegan Cashew Mozzarella Pizza is an example of a recipe that makes the table happy. It is chewy on the outside, savory in the middle, and the dairy-free cheese is creamy and stretches like the original version. The cashew mozzarella is creamy and tangy and packed with flavor. It is easy to spread, easy to melt, and leaves each bite with a good pull. You can add vegetables, herbs, or anything you wish on top. This Vegan Cashew Mozzarella Pizza is a fun recipe to cook, healthier than delivery, and completely plant-based.

STATS

• Diet: Vegan, dairy-free
• Prep time: 25 minutes
• Course: Main dish
• Cuisine: Italian-inspired
• Cook time: 20 minutes
• Serving size: 2 slices
• Yield: 8 slices (1 large pizza)
• Difficulty: Easy to moderate
• Cooking method: Oven-baked
• Total time: 45 minutes

EQUIPMENT

• Mixing bowls
• Measuring cups & spoons
• Blender
• Rolling pin
• Baking sheet/pizza stone
• Sharp knife/pizza cutter
• Saucepan

INGREDIENTS

For the dough

• One packet (2¼ teaspoons) active dry yeast
• 2½ cups all-purpose flour
• 1 cup warm water
• One teaspoon of sugar
• Two tablespoons of olive oil
• One teaspoon of salt

For the sauce:

• One cup of crushed tomatoes/tomato pasta
• Two chopped cloves of garlic
• One teaspoon of olive oil
• ½ teaspoon dried basil
• One teaspoon dried oregano
• Salt and chili pepper, to taste

For the cashew mozzarella:

• One cup of raw cashews, soaked in boiling water for twenty minutes
• Two tablespoons of nutritional yeast
• One tablespoon of lemon juice
• Two tablespoons of tapioca flour
• One teaspoon of apple cider vinegar
• Half a cup of water
• One teaspoon of salt

For toppings:

• One small red onion, thinly sliced
• A handful of fresh spinach
• One sliced bell pepper
• Fresh basil leaves, for garnish
• One cup of sliced mushrooms

INGREDIENT NOTES

Flour:

• Pizza dough is best with all-purpose flour. It forms a tender but durable base. Bread flour offers a chewier texture if you prefer.

Tomato passata:

• Smooth and thick. Crushed tomatoes add more texture. Both work well.

Cashews:

• Raw cashews make the cheese creamy once softened. Perfect for melting.

Tapioca starch:

• Gives stretchiness. Cornstarch will not create the same pull.

Nutritional yeast:

• Adds a cheesy, nutty taste. A key vegan cheese ingredient.

Vegetables:

• Onion, bell pepper, and mushrooms add earthiness, sweetness, and crunch. Spinach adds freshness.

Basil:

• Fresh basil makes the pizza fragrant and vibrant. Add it last so it does not wilt.

INSTRUCTIONS

1. Make the dough In a bowl, mix sugar, yeast, and warm water.
2. Let it sit till frothy, for the five minutes. Put in flour, olive oil, and salt. Stir to form a dough.
3. Knead the dough for 6 to 8 minutes on a counter dusted with flour, till it is smooth and elastic.
4. Move to a basin that has been oiled, cover, and let it rise for around an hour till it has doubled in size.
5. For the sauce, heat olive oil gently in a small saucepan.
6. Sauté garlic for 30 seconds. Add basil, oregano, tomatoes, salt, and pepper.
7. cook for the next ten minutes, stirring often.
8. Make the cashew mozzarella.
9. After draining, combine the cashews, water, tapioca meal, lime juice, apple vinegar made from apple cider,
10. dietary yeast, and salt in a blender.
11. Blend till silky and smooth. Move to an iron skillet and cook, stirring frequently, over low heat.
12. After 3–4 minutes, it will thicken and become stretchy. Remove from heat.
13. Assemble the pizza Preheat oven to 475°F (245°C).
14. Inside, heat a baking sheet or pizza stone.
15. Place on foil paper. Spread the sauce evenly over the dough. Add vegetables evenly.
16. Top with spoonfuls of cashew mozzarella.
17. Slide onto the hot stone or baking sheet using the paper towel.
18. Bake for 12–15 minutes, till cheese bubbles and crust browns.
19. Garnish with fresh basil before slicing.

TIPS

• Preheat the oven fully for a crisp crust.
• Don’t overload toppings; too many make the crust heavy.
• Add chili flakes for heat. Sun-dried tomatoes or olives add a kick.
• Make extra cashew cheese; it freezes well and works on pasta.

STORAGE INFORMATION

Fridge:

• Store leftovers in an airtight container for 3 days. Warm it up in the cooker to keep the crust crisp.

Freezer:

• Wrap slices tightly and freeze for as long as 1 month. Reheat directly from frozen till hot.

FAQS

Can I use a store-bought crust?

• Yes. It saves time and is still tasty.

Does cashew mozzarella melt?

• Yes. Tapioca starch makes it stretchy and melty like dairy cheese.

Can I add vegan sausage or pepperoni?

• Absolutely. Many brands offer delicious plant-based meats.

NUTRITION FACTS

Calories: 220
Protein: 7 g
Carbs: 30 g
Dietary Fiber: 3 g
Total Fat: 8 g
Vitamin A: 10%
Vitamin C: 15%
Calcium: 5%
Iron: 10%