Vegan Cheese Pizza
Delicious and rich pizza with DIY vegan cheese!
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)
- 1½ tbsp tapioca flour
- ⅛ tsp citric acid
- ½ tsp artisan's salt
- ½ tbsp agar
- ½ tray ice cubes
- 2 large tomatoes
- ½ cup pine nuts (roasted)
- 2 cups arugula (a.k.a. rocket)
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.
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.
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.
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