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A slice of vegan cheese pizza
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Vegan Cheese Pizza

Delicious and rich pizza with DIY vegan cheese!
Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 2
Calories 595kcal

Ingredients

FOR THE TOMATO SAUCE

  • 1 onion
  • 1 tsp sesame oil (or other vegetable oil such as sunflower or light olive oil)
  • 1 can chopped tomatoes
  • 2 tbsp basil (cut into small pieces)
  • Seasoning: garlic powder, onion powder, oregano, basil (add to taste)

FOR THE CHEESE

  • 80 g cashews (raw)
  • 125 ml almond milk (make sure to use UNSWEETENED almond milk or other unsweetend plantbased milk)
  • tbsp tapioca flour
  • tsp citric acid
  • ½ tsp artisan's salt
  • ½ tbsp agar
  • ½ tray ice cubes

TOPPINGS

  • 2 large tomatoes
  • ½ cup pine nuts (roasted)
  • 2 cups arugula (a.k.a. rocket)

Instructions

FOR THE TOMATO SAUCE

  • Cut onion into small cubes.
  • Heat up oil in a medium-sized pan.  
  • When warm, add the onion cubes. 
  • Gently fry for 5-7 minutes until translucent.
  • Add a can of chopped tomatoes.
  • Generously add your seasoning: garlic powder, onion powder, oregano, basil
  • Simmer for 5 minutes and add cut basil.
  • Set aside. 

FOR THE VEGAN CHEESE (full recipe credit goes to Mad Millie)

  • Place raw cashews in a bowl and fill with water until they are covered completely. Soak overnight (approximately 8 hours).
  • Drain and rinse the cashews.
  • Place nuts in a blender or food processor and add remaining ingredients (except for the ice)
  • Blend until a thick paste is formed.
  • Pour mix into a non-stick cooking pot and slowly heat to 60°C (140°F) on a low heat. It is important that you continuously stir this to ensure that the mixture doesn’t stick/burn or separate.
  • When the temperature reaches 60°C (140°F) you will notice the mixture thicken up. Keep stirring on the heat for a further 1-2 minutes to ensure the agar is activated and the cheese sets.
  • Prepare an ice bath by using half a tray of ice cubes and 2 cups (500 ml) of cold water in a large bowl.
  • Scoop the mozzarella into small balls and dunk in the ice water mixture. Allow to chill for 10 – 20 minutes before eating.
  • Cut mozzarella into slices, ready to be used for your pizza.

FINAL STEPS

  • Grab your pizza base and generously spread tomato sauce over your base.
  • Add freshly sliced tomatoes, spreading them equally across your pizza.
  • Add other toppings of choice (or leave as it is) and bake at 200°C (fan oven) for 20 minutes. If you’re using a pre-made pizza base, follow the baking instructions on the box. 
  • In the meantime, roast a handful of pine kernels in a non-stick pan (no oil). 
  • Once baked, take the pizza out of the oven and generously spread with pine nuts, sliced firm (vegan) mozzarella and fresh rocket.

Nutrition

Calories: 595kcal | Carbohydrates: 44g | Protein: 17g | Fat: 44g | Saturated Fat: 5g | Sodium: 399mg | Potassium: 1437mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2337IU | Vitamin C: 51mg | Calcium: 230mg | Iron: 8mg