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Ultimate Vegan Pizza [From Scratch] | The Buddhist Chef

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Vegan mozzarella

  • 1/4 cup cashews (65 g)
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 2 tbsp nutritional yeast (10 g)
  • 1 tbsp agar powder
  • 2 tbsp tapioca starch (14 g)
  • 1 teaspoon salt
  • 1/3 cup deodorized coconut oil, melted (80 ml)
  • 1 1/2 cup water (375 ml)
  1. Soak the cashews for 10 minutes in boiling water.
  2. Drain cashews and place in a blender along with the rest of the ingredients.
  3. Process until smooth.
  4. In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.
  5. Pour into lightly oiled ramekins and refrigerate for at least 1 hours.
  6. Remove by turning upside down onto a board.

PIZZA DOUGH

  • 4 cups (or more) all-purpose flour (600 g)
  • 1 tbsp sugar
  • 1 envelope active dry yeast (1 tbsp)
  • 1 teaspoon salt
  • 2 cups warm water (500 ml)
  1. Using a wooden spoon, combine all the ingredients in a large mixing bowl.
  2. Turn the dough onto your work surface.
  3. Knead by gently but firmly pushing the dough down and away from you with the heels of your hands for 2 to 3 minutes, adding flour as needed.
  4. Cover with a wet towel and let rise in a warm place for 30 to 1 hours, or until doubled.



Category
Healthy vegetarian recipes

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