Easy Vegan Pizza Cheese

A quick and simple recipe for a flavoursome vegan pizza cheese. This cheese is rich and salty. It's the perfect partner to a tart tomato sauce!

Course Dips & Spreads, Sauces

Cuisine American, Italian

Diet Low Lactose, Vegan, Vegetarian

Keyword cashew cheese, easy pizza cheese recipe, simple vegan cheese, vegan cheese

Prep Time 25 mins

Cook Time 5 mins

Total Time 30 mins

Servings 12-inch Pizzas

Calories 280

Soak the 150g cashews in freshly boiled water for 20 minutes until soft and spongy to the touch. (Please note, this recipe assumes you own a high speed blender. If you do not, fear not, you can still make the recipe but you will need to soak your cashews for at least 8 hours before preparing the recipe.)
Drain and rinse the cashews and place into a high speed blender along with all the rest of the ingredients. Then pour in 300 ml of water and blitz until smooth.
Heat a saucepan over a medium heat and pour in the blended cashew mixture. Bring the cashew sauce to the simmer and heat through until it starts to thicken. Be sure to stir the pan with a wooden spoon to avoid the sauce sticking at the bottom.
Reduce the sauce until it has the consistency of thick yoghurt. It should still be able to slide off a metal spoon with some agitation but be thick enough to maintain its shape if you were to dig a spoonful out of the pan. If you think your cheese is too thick you can simply add a dash more water and stir through until you get the desired consistency.
When your cheese has been reduce, remove from the heat and prepare you pizza. When it comes to topping with cheese, spoon large servings of the cheese all about the pizza. Don't worry too much about the presentation, the cheese will naturally ooze with the heat from the oven and create a good coverage.