by @Veggie_nerd
Vegan Caprese pizza
Ingredients for the vegan mozzarella
- 140 g raw cashews, soaked at least 4hrs
- 20 g coconut oil
- 70 g coconut yoghurt
- 110 g almond milk
- 30 g lemon juice, freshly squeezed
- 40 g tapioca starch
- 4 tbsp nutritional yeast flakes
- 1 tsp fine sea salt, to taste
- olive oil for greasing
Ingredients for the dough
- 250 g flour
- 140 g water
- 5 g sugar
- 5 ml oil
- 5 g salt
- 7 g dry yeast
Mozzarela Preparation
- Add everything to a blender and blend until smooth.
- Cook, stirring on low heat until the mixture becomes very thick.
- Transfer to a greased bowl and allow to cool in the fridge.
- Dollop onto pizza and bake in the oven for an amazing melty/creamy vegan cheese!
Dough Preparation
- Using the knitting function of the Thermocook make a simple dough.
- Roll the dough and pour the tomato sauce and fresh tomatoes.
- Add vegan mozzarella and bake in the oven until ready.
