Vegan Cheese for Pizza

4.93 from 13 votes

Homemade vegan mozzarella cheese is easy to make with a few simple ingredients. This vegan cheese for pizza melts and tastes creamy and delicious. Made with cashews or white beans, this easy vegan mozzarella cheese is oil-free and a healthy alternative to store-bought vegan cheese.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Entrees

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 29kcal

Author: Kathy Carmichael

Ingredients

Vegan Cheese for Pizza

1 ½ cups water If using silken tofu or white beans, reduce the water to ¾ cup
½ cup raw cashews Or substitute soaked sunflower seeds, silken tofu, or white beans.
4 Tablespoons nutritional yeast
2 cloves garlic
2 teaspoons lemon juice
1 Tablespoon white or yellow miso paste
¼ teaspoon salt
2 ½ Tablespoons arrowroot powder

Pizza Recipe

1 recipe oil-free sauce and oil-free dough
1 recipe pizza sauce
8 ounces mushrooms sliced
1 cup organic spinach
½ white onion
1 cup grape tomatoes cut in halves

Instructions

Vegan Cheese for Pizza

Soak raw cashews overnight unless you have a high-speed blender.
Drain cashews and add all ingredients to a high-speed blender.
Blend until smooth.
The mixture will be thin.
Add the contents of the blender to a saucepan.
Heat stove to medium-low, and continuously stir as the mixture heats.
Be patient; it takes a while for the arrowroot powder to work its magic.
Do not leave the mixture; instead, continue to stir as it thickens.
When the mixture is thick, remove it from heat and cool completely.
Use once cool or transfer to a safe refrigerator container and refrigerate until ready to use.
This recipe makes enough cheese for 2 large pizzas.

Pizza Recipe

Preheat the oven to 450 degrees
Prepare oil-free sauce and dough recipes
Sprinkle a thin layer of cornmeal on a pizza stone
Roll out the dough into a similar size to the pizza stone
Place the raw dough on the pizza stone and shape it, so all the dough is on the pizza stone and not hanging off.
Using a spoon, spoon a layer of sauce onto the raw pizza dough and spread it evenly across the edges.
Add the vegan mozzarella cheese (if still thick and saucy without being refrigerated, drizzle and spread on the pizza sauce, or if solid after refrigeration, shred and add to the sauce)
Scatter the toppings around the pizza.
Cook on the center rack for 12 minutes. Check the bottom of the dough by lifting an edge with a spatula. If still not brown, return to the oven for 2-3 minutes.

Notes

Sprinkle cornmeal on the surface of a pizza stone to prevent the dough from sticking to the pizza stone.
Once the dough is rolled out, place it on top of the cornmeal-covered pizza stone and shape it into a perfect circle if the dough is larger than the stone.
Evenly add the sauce to the top of the dough before adding the vegan cheese for pizza.
Choose any vegetables or topping you like.
The dough freezes well. Freeze once the dough is thoroughly mixed and forms into a ball. Wrap in wax paper and place in a zip lock bag or container to freeze for up to 3 months.
Completely thaw the dough overnight in the refrigerator, then knead and roll out, following the instructions provided for the freshly made dough.
Once the dough is rolled out, place it on top of the cornmeal-covered pizza stone and shape it into a perfect circle.
If sensitive to spice, I suggest adding the crushed red pepper flakes in smaller amounts, taste, and adjust for personal preference.
Evenly add the sauce to the top of the dough before adding the vegan cheese for pizza.
For a gluten-free pizza crust, choose gluten-free flour and skip the vital wheat gluten.
For quick and easy pizza, buy a vegan pizza crust and sauce at the grocery store instead of making your own sauce and crust.
Instead of making one large pizza, make mini pizzas and have a pizza bar where guests or family make their pizzas with selected toppings and vegan mozzarella cheese.
Use this cheese grilled cheese sandwich, a panini, or cheese bread. For a spicier sauce, add more crushed red pepper flakes.

Nutrition