Not eating cheese on my pizza was a difficult thought at first... until I found this amazing melty stretchy gooey vegan mozzarella recipe by Sam Turnbull from "itdoesnttastelikechicken".
I love to use it on a pizza made with a homemade whole wheat flour crust, tomato sauce, spinach, mushrooms, sun-dried tomatoes, fresh cherry tomatoes, olives and oregano. Served with a delicious side of arugula, cabbage and broccoli sprouts, that pizza slice was the perfect leftover for a lazy Sunday lunch!
Here is the non-dairy mozzarella recipe:
½ cup raw cashews, softened in boiling water for 10 minutes (no need to soften the cashews if you have a high-powered blender)
1 cup water
3 tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
1 tablespoon nutritional yeast - Note: I personally like to put 2 to 3 tablespoons for a cheesier taste!
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon garlic powder
To make the vegan mozzarella:
Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.