fbpx

The Buddhist Chef

  1. Homepage
  2. Main Course
  3. Ultimate Vegan Pizza

LEVEL: easy Cook: Prepare: Total:

Ultimate Vegan Pizza

Post by The Buddhist Chef

  • recipe image cover

BOOKMARK

PRINT

SHARE

Description

What are your favorite vegan pizza toppings? My personal choice? Homemade cashew mozzarella cheese and fresh basil! Learn how to make the ultimate vegan pizza from scratch! there is nothing like home made pizza!!! 

Ingredients

PIZZA DOUGH
4 cups (or more) all-purpose flour (600 g)
1 tbsp sugar
1 envelope active dry yeast (1 tbsp)
1 teaspoon salt
2 cups warm water (500 ml)
MOZZARELLA
1/4 cup cashews (35 g)
1 teaspoon lemon juice
1 teaspoon maple syrup
2 tbsp nutritional yeast (10 g)
1 tbsp agar powder
2 tbsp tapioca starch (14 g)
1 teaspoon salt
1/3 cup deodorized coconut oil, melted (80 ml)
1 1/2 cup water (375 ml)

Directions

1
PIZZA DOUGH
2
Using a wooden spoon, combine all the ingredients in a large mixing bowl.
3
Turn the dough onto your work surface.
4
Knead by gently but firmly pushing the dough down and away from you with the heels of your hands for 2 to 3 minutes, adding flour as needed.
5
Cover with a wet towel and let rise in a warm place for 30 to 1 hours, or until doubled.
6
MOZZARELLA
7
Soak the cashews for 10 minutes in boiling water.
8
Drain cashews and place in a blender along with the rest of the ingredients.
9
Process until smooth.
10
In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.
11
Pour into lightly oiled ramekins and refrigerate for at least 1 hours.
12
Remove by turning upside down onto a board.

YOU MAY ALSO LIKE

Chocolate Protein Pudding

Dessert, Snacks

Chocolate Protein Pudding

Posted On 28/04/2025

Salads

Red cabbage salad

Posted On 07/01/2025

132 comment

  2. Cynthia
    Reply

    I love your video! This looks absolutely amazing! I’m not too familiar with deodorized coconut oil. Can I use a triple filtered coconut oil instead?

  3. Gosia
    Reply

    I am not going to find tapioca today, that’s for sure. What can I use instead. I saw this video the day before yesterday and now I am obsessed 🙂

  6. Jennifer M
    Reply

    I had to Google deoderized coconut oil, and everything I’m reading says to avoid it. Can I use extra virgin coconut oil instead? Or olive oil?

  8. Daisy
    Reply

    This “cheese” turned out fantastic! I let it set up in the fridge for 24 hours and made two of the best pizzas I’ve ever made. One with veggies, basil and pepper flakes, the other with pesto and spinach. It was creamy, browned and bubbled like a dream and tasted smooth and rich. I’m sold! I am going to make another batch this week adding live cultures. Then I will dehydrate it in blocks. My goal is to dry it out enough to grate and stay solid. Stay tuned! How can I share photos? Cheers!

  9. Kelsey Walker
    Reply

    Can these be put in a salt brine afterward? I tried it once when experimenting with other recipes and it made the texture really grainy. Maybe this recipe will work for that?

  11. Natalia
    Reply

    Hello! Do you think I could use a different kind of flour? Wheat Rice flower or chickpeas flower instead of the regular one?

  12. LonesomeTrain
    Reply

    Scoured and hunted for online Seitan recipes. After trying half a dozen, none came even close to what I was looking for in taste and texture. Then EUREKA I came across your website! Thank you for sharing an absolute fantastic recipe; After kneading it, i pat it out thin, cut it into strips, cover with vegetable broth, and Instant Pot it for 16 minutes, I let it cool in the broth, then place it with the broth in containers in the refrigerator. I find it’s best to let it cool to cold in fridge before using. SUPERB! I use it in everything – stir fry, spaghetti sauce, chili beans, soup, etc. The possibilities are unlimited.

  15. Adam
    Reply

    I’m going to make these right now. I couldn’t find any agar powder, but I did find some arrow root sachets, so I’ll try one of those! PIZZAAAAAAAASA

  17. Quinn Lacey
    Reply

    I used whole wheat flower and to my surprise, my dough ball rising in the off oven with no boiling water rose to the size of a cake! Fortunately, it was kind of airy and light so I just gathered it up in the bowl and reformed it. It resembled pizza dough again after a minute of kneading it again. Why did that happen?

  19. Claire
    Reply

    Love your work!! Please tell me I can sub the coconut oil for another oil in the mozarella? In Australia we don’t get deodorized coconut oil but it is sold as mild smell and odour – I still don’t like it and could taste a bit of coconut through the mozzarella.

    Thanks so much

  20. Aideen
    Reply

    Omg I’m so happy I found you!!!! I used your pizza dough recipe yesterday and they turned out fantastic! I didn’t have a couple of ingredients for the cheese so I went and got them today… just made the mozzarella and it’s in the fridge, the little bit I tasted from the pot was unreal!!!! Soooo good! Pizzas again tomorrow , so excited! ? Thank you for sharing you’re amazing ? ❤️

  25. Karo
    Reply

    Dear Buddhist Chef,
    I’ve made the cheese for Raclette, it turned out great! It tastes very good and melts like real cheese. Can’t wait to put it on a pizza.
    No need to buy vegan cheese anymore.
    Thank you very much for this recipe!
    Regards from Berlin, Germany
    Karo

  26. Kathleen Murphy
    Reply

    I just made a batch of your mozzarella cheese…..and it’s magnificent…!!! Can’t wait to make pizza. Thank you for this recipe & for all the other wonderful recipes…!!!

  28. Daniel
    Reply

    I made the pizza base as a test to have as a bread with your super pasta sauce.
    During the ‘cover with a wet towel and keep in the oven with a pot of boiling water’ phase my dough was swollen up about 4 times its size! Bigger than the bowl.

    I salvaged what I could and they turned out like ciabatta type things. I want to re try this week the pizza with cheese and all.

    What did I do wrong?
    I used packets of fast action dried yeast – is there a difference?

  29. Andrea
    Reply

    Looks awesome!
    I have wanted to make this kind of cheese for ages, but I can seem to find tapioca starch where I live, would it turn out fine if I used corn starch instead of tapioca?

  30. Jo Brown
    Reply

    As always with The Buddhist Chef’s recipes, these were awesome. My family loved the homemade mozzarella, pizza sauce and pizza dough! We plan on using the sauce for everything it can possibly be used for – it’s so good. We had so much fun making individual pizzas together. Thanks for sharing the recipes.

  38. Joann Roze
    Reply

    Hi Chef!
    Can I leave out the maple syrup when making the “cheese”? I don’t have any on hand. I have white sugar and brown sugar, and pancake syrup, though lol Should I substitute it for one of those or is it okay to leave it out?
    I’m making this tonight and just realized I have everything except for the maple syrup.
    Thanks! 🙂

  40. Megan
    Reply

    I made this cheese last night for the first time. It was delicious! I made a few changes to the recipe: I used almonds because my daughter is allergic to cashews; I used corn starch because I didn’t have agar powder; and I used light olive oil instead of coconut oil. It wasn’t quite as thick as what I see on your video but almost, and the flavor was great. I’ll definitely make this again. Thank you!

  42. karen teitge
    Reply

    Order it from amazon , I just got some from there in india . Having trouble finding refined coconut oil that’s not ridiculously expensive though ?

  43. Maria
    Reply

    I just made my own batch with canola oil, (at my own risk because it was lemon and herbs flavoured) Aaaand it turned out yellowish I think mainly because of the oil colour, but not bad flavourwise. We’ll see after being refrigerated.

  44. Yana
    Reply

    Do you organise courses to make vegan pizza.
    I am asking for professional course please
    If you do send me information please
    Thank you
    Yana

  46. Vicki
    Reply

    Love this recipe! So fresh and delicious!
    Better than store bought vegan pizza’s.
    My partner loves the “Mozzarella” so much that it’s a staple now.
    Thanks for sharing!

  47. Deborah
    Reply

    Is it possible to substitute a whole avocado as the oil component? It might change the color a bit but it provides the oil, perhaps?

  48. Daniel
    Reply

    Hi!!! Very good recipe.
    I made pizza with this dough and it was really great.
    Only have a problem making the cheese… Here in Chile the coconut oil, agar-agar and nutritional yeast are very expensive ingredient. So, is there other ingredients instead of, Or maybe doing the cheese without them? Any advice will be great!!!

  50. Jahnava
    Reply

    I made this recently and it is by FAR the best vegan cheese I’ve ever had!! My kids and husband also loved it- and they couldnt even tell it was vegan when i used it in quesadillas. i’m wondering though if filtered coconut oil is necessary, or any veg oil would work? The recipe was so good that I don’t want to mess with it. Thanks!!

  51. Mariel
    Reply

    I have made many vegan pizzas since I converted a year ago but this is the best one yet! Your mozarella cheese recipe is just perfect, the best I’ve ever made. Thank you so much!

  53. Erika
    Reply

    The first time I used this recipe, I just made the cheese. It was good. Today, I also made the dough – OMG the dough recipeeeeeeeee is fantastic. I am in love. The best, hands down. And there was no work involved!! The cheese is great too – it might be my pregnancy taste buds, but I left out the maple syrup and preferred it that way!! Thank you so much for this delicious set of recipes. Cannot rave about them enough!

  54. Cynthia
    Reply

    Rather than me halving or quartering the amounts for the pizza dough, does this freeze okay, please? I dare not make the full amount because I’ll eat it in one go! 🙂

  55. Fortunefavour
    Reply

    I picked up vege gel by accident, which meant that it didn’t melt but no bother, it was still super delicious and quickly demolished by my incredibly fussy 2 year old so I am genuinely thrilled right now! Will give it a go with the correct ingredients next time.

  58. Sandra
    Reply

    Just made the cheese, it looks and tastes delicious!! Can’t wait to pout it on my pizza later!! Thank you for such great recipes!!!

  59. Javier
    Reply

    Hi Buddhist Chef. My question for the cashews is. How the cashews must be for the recipe? Or How can I buy them? Roasted? raw?
    Thanks for sharing that amazing vegan pizza recipe.

  62. Katie
    Reply

    I think they’re may be an error in the cups to grams conversion. A tablespoon is usually 15g not 5g? And 1/4 cup of cashews isn’t 65g! Please help?

  64. Andria
    Reply

    What temperature do you bake this at? I’m having a hard time getting the cheese to brown without burning top of the crust (I also use a pizza stone).

  66. Nicole
    Reply

    Chickpea flour definitely does not work even mixed with a grain flour, it just becomes a paste that is unworkable no matter how much more flour you add. I finally found that 50% Quinoa flour with 50% organic all purpose flour and it turned out amazing. Stick with the grains and mix with the all purpose flour and experiment.

  68. Andria
    Reply

    This mozzarella recipe is amazing! We have had pizza for dinner at least 4 times since I discovered it. Also, I tasted it before it set up, and got the idea that it would make a good cheese sauce. So I left out the agar, added 1 TBS of (mild) miso, and after it thickened up I added pasta (2 cups before cooking). It makes a delicious mac and cheese that sets up kinda like baked macaroni on the fridge (I almost like the leftovers better the next day). I think I’m going to make it as a make-ahead dish for Thanksgiving that I can heat up in the oven with some breadcrumbs on top. I’ve tried so many (difficult) recipes for vegan mac and cheese, and this is so easy and delicious!

  71. Erin
    Reply

    This pizza recipe is 100% perfect and consistent. The cheese is actually extremely versatile and goes great on a ton of things. You can just eat it with chips as a dip, slap it on some crusty white bread, in a quesadilla, nachos, burritos, and the baby even eats it on crackers. I actually alternate between the Thug Kitchen cookbook tomato sauce and the BC sauce and it’s hard to say which is better on pizza. This recipe makes enough to make 4 or 5 small pizzas and that’s a damn good dinner for a family of three.

  72. Erin
    Reply

    Scope out your local Asian market. Just call them up and ask them. They come in little white envelopes. From Foley, AL, we drove to Pensacola just for agar agar powder and they were just over a buck apiece. We picked up ten, made this cheese about ten times and still have five left!

  74. Erin
    Reply

    The dough rises CRAZY with me, as well. It’s not a bad thing, just the yeast working it’s Co2 bubble magic! Don’t knead it again! Just cover your hands with flour, gently scoop it up, let a little droop, and pinch a softball sized chunk off. A good tip is to shape it with a thin center and thicker edge so the center is crispy instead of droopy. You don’t want molten mozzarella in your lap.

  75. Erin
    Reply

    Coconut is solid below room temperature, which gives a better consistency to the cheese once it cools enough to eat. There really isn’t an oil that does that besides Crisco. Other alternatives could be Country Crock butter or just use olive oil. Maybe give that a shot. The trick with many and most recipes is working with what you’ve got and that usually requires a little experimentation. Good luck!

  76. Erin
    Reply

    I’ve tossed it in a bag and froze it for a couple months. You just throw it in the fridge the day before and when you’re ready to use it and leave it on the counter for 30 minutes to warm up before shaping. It’s not the same as fresh dough, though. Don’t knead it again after freezing! You want to keep as many of the air bubbles as you can for good texture.

  77. Erin
    Reply

    Use a huge bowl and be gentle when you tear or pinch off a piece and shape it! Make the center a little bit thinner so your slices aren’t droopy!

  78. Erin
    Reply

    Have you looked at ordering some online? It’s less of a headache. 75 Rupee or less per ounce is a good deal.

  79. Erin
    Reply

    The only relatively similar substitute for this already-a-parmesan-substitute is two use two tsp of brewer’s yeast for every tbsp in the recipe. You should probably just skip it, but it won’t reach its potential cheesy flavor. Nooch is about $1.25 an ounce in store, $9.00 a pound on ebay.

  80. Erin
    Reply

    It depends on the density and shape of the ingredient in the measuring cup, so there isn’t a clear universal conversion for every one thing. The 1/4 cup of cashews is presumably whole so crushed would weigh more.

  81. Erin
    Reply

    If you are stuck with salted cashews, it’s probably because they are cheap and nuts oxidize quickly, so companies use salt, coatings, and flavorings to hide the bad taste and preserve their products to reduce loss. That said, the best way to deal with salted cashews is to quick rinse them first in warm water, then soak in boiling water. If you just soak them straight in the boiled water, the salt dissolves and the cashews soak it in.

  83. Liz
    Reply

    I love this recipe -thanks so much! We have pizza night every weekend and everyone tops their own pizza. My daughter describes the cheese as ‘everything’ and ‘vegan-life goals’ I’ve stopped using the coconut oil and using a liquid healthier oil, its easier, it still works fine, just doesn’t set as stiff when cold, but melts and drips and browns… so good! Thank you!

  84. An Meersschaut
    Reply

    Thank you for the recipe! Although it’s not a thin crust Italian pizza we enjoyed it very much. The recipe is easy to make and very tasty.
    Your vegan mozzarella, OMG is a game changer.
    Next time we have friends coming over for dinner, we know what we will make.

  85. Ina
    Reply

    Dear Chef,

    I love your website and all those wonderful vegan recipes, thanks so much for sharing them!

    Having made your vegan cheese already many times before and just stirring another batch on the stove two days ago, I suddenly had an epiphany …
    I prepared the recipe again but replaced most of the 1 1/2 cups of water with white wine and after blending – whilst stirring – threw some cloves of garlic into the boiling sauce – et voilà :

    -> The absolutely amazing and best vegan cheese fondue ever! <-

    I was literally jumping in circles!! Thanks again for that great cheese recipe!

    Greetings from Germany

    Ina

  86. Boyd Kobe
    Reply

    I made this pizza dough last night and my family and friends loved it! Thanks for such a great recipe. We will definitely make Again!!

  90. Fanti Katz
    Reply

    Best and most delicious pizza cheese I ever tasted – and the video is absolutely great – even for a not-so-often-selfcooking one as me! THANK YOU!!!

  91. in2insight
    Reply

    The cheese is simply amazing.
    I have made it so many times, and it tastes great, melts like a dream, and more than a few non-vegans said they really could not tell it was vegan. Bravo.

    Last time I made this, I thought it would be fun to see how it would work with replacing the Agar with Kappa Carrageenan.
    OMG. Same amazing everything and with the adding benefit of being able to grate it over the pizza instead of spooning it on.

    Thank you, chef, for this amazing recipe.

  92. Zahava
    Reply

    cheese was delicious. this pizza with your sauce was a big hit in my family. only change I made -I made a 100% whole wheat/honey dough and it was fabulous. Thank you. making it again.

LEAVE A REPLY HERE

Your email address will not be published.