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We all get excited for pizza night! Now we can enjoy delicious, healthy vegan pizzas topped with homemade cashew cheese with very little effort. If you've never trusted yourself to make cashew cheese before, then this simple recipe is perfect for you. All you need is a blender and a pan. Once the cashew nuts have been soaked, this cheese only takes around ten minutes to prepare. Cashew cheese is a fabulous topping for this delicious whole-grain wheat pizza. Add a few other fresh ingredients of your choice and you have the perfect pizza!
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettbossi.ch
Dough
Cashew cheese
Topping
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the oil and water, knead into a soft dough. Grease a bowl with a little olive oil, add the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Cashew cheese
Drain the cashew nuts, transfer to a high-power blender with all the remaining ingredients and puree for approx. 1 min. until completely smooth. Gently heat the mixture in a small non-stick pan and bring to the boil, stirring constantly with a silicone scraper. As soon as the mixture thickens, simmer and stir vigorously for approx. 2 mins. Immediately remove the pan from the heat, leave the mixture to cool and set.
Topping
Cut the dough in half. On a lightly floured surface, roll out the dough into 2 circles (each approx. 30 cm in diameter), transfer to a baking tray lined with baking paper. Spread tomato sauce on top of the dough, top with the onions and tomatoes. Spoon on the cashew cheese, season the pizzas.
Bake for approx. 15 mins. in the lower third of an oven preheated to 200°C. Remove from the oven, garnish with basil.
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