Vegan Pizza with Homemade Cashew Mozzarella: The Ooey-Gooey Pie That Converts Skeptics

You don’t need a wood-fired oven or a trust fund to make pizza that slaps. You need a bowl, a blender, and the audacity to believe cashews can melt. Spoiler: they can—and they do it better than the rubbery store-bought stuff.

This Vegan Pizza with Homemade Cashew Mozzarella is the kind of weeknight flex that tastes like Saturday night victory. Crisp crust, silky “cheese,” bold toppings—this isn’t a compromise; it’s an upgrade. Ready to ruin delivery pizza for yourself?

Thought so.

What Makes This Recipe Awesome

• Shockingly melty cashew mozzarella: It stretches, it browns, it bubbles. No weird aftertaste, no chalkiness.
• Fast weeknight timing: Cashews soak in 15 minutes (hot water hack), cheese blends in 2, pizza bakes in 12. That’s a sitcom episode.
• Customizable flavor: Adjust tang, salt, and herbs to match your favorite pizzeria—minus the dairy.
• Budget-friendly: A bag of cashews + pantry staples beats $18 for a mediocre vegan pie.

  IMO, it’s a win.

• Gut-friendly ingredients: No ultra-processed blocks. Just nuts, starch, and a few seasonings you can pronounce.

Shopping List – Ingredients

• For the crust:
  • 1 lb pizza dough (store-bought or homemade)
  • 1–2 tbsp olive oil
  • 1–2 tbsp semolina or cornmeal (for dusting)
• For the cashew mozzarella:
  • 1 cup raw cashews (soaked)
  • 1 cup water
  • 2 tbsp tapioca starch (for stretch)
  • 1 tbsp nutritional yeast
  • 1–1.5 tbsp lemon juice (to taste)
  • 1 tsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp olive oil
• For the sauce and toppings:
  • 3/4 cup pizza sauce or crushed San Marzano tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1 small red onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 1/2 red bell pepper, sliced
  • Kalamata olives, sliced (optional)
  • Fresh basil, torn

Step-by-Step Instructions

1. Preheat like you mean it: Set your oven to 500°F (260°C) with a pizza stone or inverted sheet pan inside. Heat for at least 30 minutes.

   Hot surface = crisp bottom.

2. Soak the cashews: Cover raw cashews with boiling water for 15–20 minutes. Drain. (Overnight soak works too, but who plans that far ahead?)
3. Blend the mozzarella: In a high-speed blender, add soaked cashews, water, tapioca starch, nutritional yeast, lemon juice, vinegar, salt, garlic powder, onion powder, and olive oil. Blend until completely smooth and glossy.
4. Cook to thicken: Pour the mixture into a saucepan over medium heat.

   Stir constantly. In 3–5 minutes it will thicken, turn glossy, and go stretchy. Keep stirring until it’s scoopable and smooth—no raw starch taste.

5. Prep the dough: On a lightly floured counter, stretch dough into a 12-inch round.

   Don’t use a rolling pin unless you like sad crust. Transfer to parchment dusted with semolina.

6. Sauce it smart: Spread a thin layer of sauce—about 1/3 to 1/2 cup. Too much = sog city.

   Sprinkle oregano and a pinch of salt.

7. Add toppings: Scatter onions, mushrooms, and peppers. Keep it light; let the crust breathe.
8. Dollop the cashew mozz: Use a spoon to place golf-ball-sized blobs across the pizza. They’ll spread slightly as they bake.
9. Bake for the win: Slide parchment onto the preheated stone.

   Bake 10–12 minutes until crust is blistered and the cheese is lightly browned at the edges.

10. Finish and flex: Brush the crust with a little olive oil, add red pepper flakes, olives, and torn basil. Let it sit 2 minutes so the cheese sets, then slice.

Storage Tips

• Leftover pizza: Refrigerate in an airtight container for up to 3 days. Reheat on a hot skillet with a lid for crisp bottom and melty top.
• Cashew mozzarella: Store in a sealed jar up to 5 days.

  It will firm up; reheat gently on the stove with a splash of water to loosen.

• Freeze it: The cheese can be frozen up to 1 month. Thaw in the fridge overnight and whisk while warming to restore silkiness.

Nutritional Perks

• Healthy fats: Cashews bring monounsaturated fats that support heart health and satiety.
• Protein bump: Between cashews and nutritional yeast, you get a solid plant-protein assist per slice.
• Micronutrients: Nutritional yeast adds B vitamins; tomatoes deliver lycopene; veggies add fiber and antioxidants. Your future self says thanks.
• Lower sodium and additives: You control the salt and skip ultra-processed cheese alternatives.

  FYI, your taste buds won’t miss them.

What Not to Do

• Don’t skip the tapioca starch: It’s the magic for stretch. Cornstarch won’t replicate that pull.
• Don’t drown the crust in sauce: Watery pizza equals broken dreams. Thin layer only.
• Don’t undercook the cheese base: If it’s still runny, keep stirring.

  It should be glossy, thick, and slightly elastic.

• Don’t overload toppings: More is not more. Heavy toppings block heat and steam the crust.
• Don’t bake in a cold oven: High heat is non-negotiable. Lukewarm oven = pale, floppy crust.

  Hard pass.

Variations You Can Try

• Truffle mushroom pie: Sauté creminis with thyme, finish with a drizzle of truffle oil after baking.
• Spicy arrabbiata: Swap sauce for a garlicky, chili-forward tomato base. Add Calabrian chiles for kick.
• Pesto margherita: Use basil pesto instead of red sauce, top with cherry tomatoes and extra basil.
• BBQ veggie: Brush dough with vegan BBQ sauce, add red onion and corn, finish with cilantro and lime.
• Gluten-free crust: Use your favorite GF dough; par-bake 5 minutes before topping to keep things crisp.
• Smoky mozzarella twist: Add 1/2 tsp smoked paprika and a dash of liquid smoke to the cheese for a wood-fired vibe.

FAQ

Can I use a regular blender?

Yes, but soak cashews longer (30–60 minutes in hot water) and blend an extra minute. Strain through a fine sieve if needed for ultra-smooth results.

What if I don’t have tapioca starch?

Use arrowroot for a decent thickener, but it won’t stretch the same.

If stretch matters, get tapioca—cheap, easy, worth it.

How do I get brown spots on the cashew cheese?

Bake on the top rack for the last 2–3 minutes or hit it with the broiler briefly. Watch closely—browning turns to burning fast.

Can I make the cheese ahead?

Absolutely. Cook it, cool it, and refrigerate up to 5 days.

Reheat gently with a splash of water and whisk to restore the glossy texture.

Is this oil-free?

Not as written. You can omit the olive oil in the cheese for a lighter version, but it will be slightly less silky. Still delicious.

What dough works best?

High-hydration dough (60–65%) made with bread flour gives the best chew and blistering.

Store-bought dough labeled “Neapolitan” is a safe bet.

Can I grill this pizza?

Yes. Par-cook the stretched dough on an oiled grill 2–3 minutes, flip, add sauce, toppings, and cashew cheese, then finish covered until bubbly.

How do I avoid a soggy center?

Use less sauce, preheat your stone thoroughly, and keep toppings sparse. If using watery veggies (zucchini, tomatoes), salt and pat dry first.

Does the cheese taste like dairy mozzarella?

It’s close in melt and mild flavor, with a subtle cashew nuttiness.

Most people just call it “really good cheese.” Your secret’s safe.

Can I make it nut-free?

Try silken tofu plus sunflower seeds (50/50) and reduce water slightly. Texture is creamy but less rich; still very pizza-worthy.

The Bottom Line

Vegan Pizza with Homemade Cashew Mozzarella isn’t a plan B—it’s the glow-up. You get a blistered crust, legit melty “cheese,” and toppings that hit like a playlist with no skips.

It’s fast, customizable, and proof that plants can absolutely do pizza night justice. Make it once and, fair warning, delivery might start collecting dust. Your oven’s about to become your favorite pizzeria.