Updated: May 11
I remember many years ago when I ordered a "cheese less" pizza. Saying that does something to me because it was normal that, once you were vegan your pizza would be void of cheese. Was the pizza tasty? Hell To The No, coupled with the awkward stares I use to get at the table.
Fast forward 10 years later and here we are in a world that vegan pizza is not a UFO and "cheese less" pizzas are a thing or the past. Let's just downgrade them to vegetable tarts.
Now you can buy vegan cheese from supermarkets but most are a work in progress still. Cheese lovers are not totally convinced and neither am I so that is why I make this cheese on almost every pizza I made. It is gooey, flavourful and sharp like my cats claws. We will introduce you to her later but I digress.
If you have a nut allergy or do not have a raw cashew budget, replace the cashews with a standard can of coconut milk.
When you top pizza with this cheese your pizza social life will explode into so many possibilities.
Let us know in the comments below what are your favourite toppings and if you found a vegan cheese you loved.
Below is a photo of a plantain crust pizza with (one of the many) vegan meat substitutes I created last year along with this amazing pizza cheese recipe.
How To Do It Blend all ingredients together until smooth and the nuts are not visible. Add nut mixture to pot and cook on medium heat for 8 minutes until the mixture is thick and smooth. Form into dollops and use as mozzarella. This can be chilled and used anytime.
Island Love Tip: Substitute the cashews for 1 can of organic coconut milk for an alternative pizza cheese.