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Vegan pizza with homemade cashew cheese
30 m active | 10 h total
Nutrition facts per serving:
  • Energy in kcal about 1022
  • Fat about 34g
  • Carbohydrates about 139g
  • Protein about 35g
This is needed
This is needed for 2 piece
Dough
  • 310 g wholemeal flour
  • 1 tsp salt
  • 7 g dry yeast
  • 1.5 tbsp olive oil
  • 2.5 dl water
Cashew cheese
  • 1 tbsp nutritional yeast
  • 80 g cashew nuts, soaked overnight in water
  • 2.5 dl water
  • 3.5 tbsp Maizena cornflour
  • 0.5 tsp sea salt
  • 1 tsp apple vinegar
  • 0.25 tsp garlic powder
Topping
  • 200 g tomato sauce for pizza
  • 1 red onion, cut into rings
  • 2 tomato, sliced
  • a little dried oregano
  • a little pepper ground
  • a little garlic powder
  • some basil leaves
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the oil and water, knead into a soft dough. Grease a bowl with a little olive oil, add the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Cashew cheese
Drain the cashew nuts, transfer to a high-power blender with all the remaining ingredients and puree for approx. 1 min. until completely smooth. Gently heat the mixture in a small non-stick pan and bring to the boil, stirring constantly with a silicone scraper. As soon as the mixture thickens, simmer and stir vigorously for approx. 2 mins. Immediately remove the pan from the heat, leave the mixture to cool and set.
Topping
Cut the dough in half. On a lightly floured surface, roll out the dough into 2 circles (each approx. 30 cm in diameter), transfer to a baking tray lined with baking paper. Spread tomato sauce on top of the dough, top with the onions and tomatoes. Spoon on the cashew cheese, season the pizzas. Bake for approx. 15 mins. in the lower third of an oven preheated to 200°C. Remove from the oven, garnish with basil.