This tasty creation was part of the hot for food unofficial vegan pizza challenge! John created this magical vegan margherita pizza, but unfortunately it didn't come out on top. I won with my bbq chik'un ranch pizza which you can find here.
Watch the vegan pizza challenge below!
** makes 1 x 13"-15" pizza
1/2 C raw cashews (soaked for at least 2 hours)
1 C unsweetened almond milk
2 tsp lemon juice
1 1/2 tsp tapioca flour/starch
1 tsp nutritional yeast
1 tsp sea salt
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp white pepper
1 C pizza sauce
1/2 C whole basil leaves
Drain and rinse the raw cashews from the soaking water. Add to a blender with almond milk, lemon juice, tapioca, nutritional yeast, onion powder, garlic powder, sea salt, and white pepper and combine until very smooth.
Heat this cheese mixture over medium heat in a small sauce pan, whisking until thickened (approx. 8-10 mins).
Spread pizza sauce evenly over pizza crust. Make your own dough using our recipe or you can purchase pizza dough from the deli section of most grocery stores.
Dollop the cashew mozzarella using a spoon or pour the mixture into a piping bag with a thick tip, or into a ziploc bag where you can snip the corner and squeeze out the mixture. It doesn't have to be even. Spread it out a little with a spoon or your finger.
Bake the pizza in an oven pre-heated to 450 F and add basil leaves on top in the last minute of baking.