Vegan Cheese for Pizza
Yield: about 1½ cups (enough for 2 medium pizzas)
Prep time: 10 minutes
Cook time: 5–7 minutes
Ingredients
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1/2 cup raw cashews (soaked)
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1 cup water
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2 tbsp tapioca starch (for stretchiness)
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1 tbsp nutritional yeast
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1 tbsp lemon juice
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1 tsp apple cider vinegar
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1/2 tsp garlic powder
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1/2 tsp salt
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1 tbsp olive oil
Preparation
1. Soak the Cashews
Soak cashews in hot water for 15–20 minutes to soften them.
Drain before blending.
(If using overnight soaking, soak in cold water for 6–8 hours.)
2. Blend the Ingredients
Add the following to a blender:
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soaked cashews
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water
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tapioca starch
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nutritional yeast
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lemon juice
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apple cider vinegar
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garlic powder
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salt
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olive oil
Blend until completely smooth, about 1–2 minutes.
The mixture should be liquid and lump-free.
3. Cook the Cheese
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Pour the blended mixture into a saucepan.
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Cook over medium heat, stirring constantly.
After 2–3 minutes, the mixture will begin to thicken.
Continue stirring for 4–5 minutes until it becomes:
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glossy
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thick
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stretchy
This texture comes from the tapioca starch activating with heat.
4. Use for Pizza
Spread or spoon the warm cheese over pizza before baking.
When baked, it becomes:
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slightly browned
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creamy
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stretchy
Texture Adjustments
For more stretch
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add an extra 1 tsp tapioca starch
For thicker cheese
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reduce water by 2 tbsp
For pourable cheese sauce
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add 2–3 tbsp extra water
Storage
Refrigerator
Store in airtight container for 4–5 days.
When reheating:
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add 1–2 tbsp water
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warm gently while stirring.
Freezer
Freeze up to 1 month.
Optional Flavor Enhancements
Add one of the following to the blender:
Smoky flavor
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1/4 tsp smoked paprika
Sharp cheese flavor
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1/2 tsp white miso paste
Herb cheese
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1/2 tsp dried oregano or basil
Quick Alternative (5-Minute Vegan Pizza Cheese)
If cashews are unavailable:
Ingredients:
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1 cup unsweetened plant milk
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2 tbsp tapioca starch
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1 tbsp nutritional yeast
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1 tsp lemon juice
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1/2 tsp salt
