Delicious “Cheesy” Vegan Pizza Recipe
Posted on May 19th, 2020
Being vegan or vegetarian doesn’t mean you have to miss out on things like pizza. Here at Canterbury Baking School we can show you plenty of tasty vegan alternatives to fit your lifestyle! Like this cashew nut cream vegan pizza recipe – with home-made dough!
In vegetarian and vegan cooking, taste and flavour are paramount, as well as health and nutrition. Giving up meat and/or animal products doesn’t have to mean bland, textureless food. I’ve been a vegetarian for 30 years, even as a mother of five children! I’ve been coming up with healthy, nutritious vegetarian recipes for decades.
I had the privilege of training under an Italian master chef, who was also vegetarian. He introduced me to the benefits of milling my own grain. Everything we made and produced was delicious and healthy, so I wanted to carry that on!
Vegan pizza tastes even better cooked in our outdoor oven!
Not Junk Food
We usually view pizza as junk food – a delicious treat that tastes great but doesn’t do your body any favours! However, this recipe is an exception. Using high-quality, natural ingredients in your vegan pizza recipe means as well as being indulgent, it’s also full of nutrients!
To make the cheesy topping, I use cashew nuts. They are full of monounsaturated fats that help lower harmful cholesterol, as well as being packed with vitamins like magnesium and zinc.
Our pizza base is made from kamut grains, which we mill on the premises. Kamut is an old Egyptian wheat that is high in protein and full of minerals like selenium. Of course, if you’re cooking at home and don’t have your own mill, you can also pick up kamut flour at the supermarket.
Nutritional yeast flakes and Vitam-R yeast extract give your B-vitamin levels a boost as well containing high amounts of iron and folic acid. At the same time, they also add that ‘umami’ savoury flavour to the pizza to make it extra yummy.
How To Make Vegan Cashew Cheese Pizza Recipe
Vegan 'Cheesy' Pizza
Ingredients
- 250 g cashew nuts
- onions
- garlic
- vegan bouillon powder
- salt & pepper (to taste)
- Vitam-R yeast extract
- rapeseed oil
- soya milk
- nutritional yeast flakes
Instructions
- For the cashew nut cream, finely mill 250g of cashew nuts.
- Saute onions, garlic, vegan bouillon powder and your choice of seasonings (I also used Vitam-R yeast extract!) in rapeseed oil.
- Add the milled cashew nuts and stir gently and gradually add soya milk until you have a firm, creamy consistency. (Cashew nuts thicken when cooked)
- Add a sprinkling of nutritional yeast flakes, stir for a few minutes, then spoon small amounts of the cream onto your pizza.
- Don't forget to make a tasty passata, and add your choice of vegetables!
- For our pizza base, we used our Canterbury Baking School sourdough pizza base recipe.
For more free recipes like this, sign up to our newsletter using the form at the bottom of this page! If you’d like to learn more about vegan cooking, check out our Vegan Healthy Cooking workshops.
What’s your favourite vegan pizza topping?
