Ultimate Vegan Pizza [From Scratch] | The Buddhist Chef

Soak 1/4 cup cashews in boiling water for 15 minutes.

In a blender, combine soaked cashews, 1 teaspoon lemon juice, 1 teaspoon maple syrup, 2 tablespoons nutritional yeast, 1 tablespoon agar powder, 2 tablespoons tapioca starch, 1 teaspoon salt, 1/3 cup deodorized coconut oil, and 1 1/2 cups water. Blend until smooth.

Pour the mixture into a pot and bring to a boil, stirring constantly.

Pour the cheese mixture into mason jars and refrigerate for at least an hour.

In a large bowl, combine 4 cups all-purpose white flour, 1 tablespoon sugar, 1 envelope instant dry yeast, and 1 teaspoon salt.

Add 2 cups warm water to the flour mixture and mix until it comes together.

Knead the dough on a floured surface for a few minutes, adding more flour if sticky.

Cover the dough with a wet towel and let it rise for about an hour in a warm place (suggestion: in the oven with a pot of boiling water).

After an hour, shape the dough into a pizza form.

Spread homemade tomato sauce on the pizza base (recipe in description).

Add the prepared vegan mozzarella cheese on top of the pizza.

Bake in a very hot oven for 10 to 15 minutes.

Add fresh basil on top after baking, slice, and serve.

Equipment Needed

Spice Level:

Dietary