Vegan Cashew Mozzarella Pizza

🧀 Cashew Mozzarella Ingredients:

• 1 cup raw cashews (soaked in hot water for 20–30 minutes, drained)
• 1 cup water
• 2 tbsp tapioca starch (for stretchiness)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp salt (adjust to taste)
• 1 clove garlic (optional, for flavor)

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🍕 Pizza Dough (Basic)

• 2 ½ cups all-purpose flour (or bread flour)
• 1 cup warm water
• 2 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil

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🍅 Toppings (suggested)

• ½ cup pizza sauce or marinara
• Fresh basil leaves
• Sliced cherry tomatoes
• Sautéed mushrooms, peppers, or olives

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🥣 Directions

1. Make the Dough

1. Mix warm water, sugar, and yeast. Let sit until foamy (5–10 minutes).
2. Add flour, salt, and olive oil. Mix until a dough forms.
3. Knead for 7–8 minutes until smooth. Cover and let rise 1–1.5 hours.

(Skip if using pre-made dough or crust.)

2. Make Cashew Mozzarella

1. Blend all cashew cheese ingredients until completely smooth.
2. Pour into a saucepan and cook on medium heat, stirring constantly.
3. After 3–5 minutes, it will thicken into a stretchy, gooey mozzarella-like cheese.
4. Remove from heat and let slightly cool.

3. Assemble the Pizza

1. Preheat oven to 475°F (245°C).
2. Roll out the dough on a floured surface into your desired shape.
3. Spread a thin layer of pizza sauce.
4. Add cashew mozzarella in dollops (it will spread and melt in the oven).
5. Add your favorite toppings.

4. Bake

• Bake for 12–15 minutes, until crust is golden and toppings are cooked.
• Remove and garnish with fresh basil or arugula.

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💡 Tips

• For extra melty cheese effect, bake 10 minutes, then broil for 2–3 minutes.
• You can store leftover cashew mozzarella in a sealed container in the fridge for 4–5 days.
• Great for calzones, lasagna, or stuffed bread too!