Joanne's tomato and corn galette). It was good but the zucchini just would not soften. I quite liked the mozzarella spread on the base of the pastry and some more dotted on top. In fact I have revisited the amazing galette pastry with beetroot and will share that soon.
Halloween lunch. I found the idea on Vie de la Vegan where Kyra made spider web pizzas. As soon as I saw it I wondered if the vegan mozzarella would work. In fact I was a little nervous when I tried it as I was not sure how much it would spread. Turns out it holds its shape well. I just piped it using a zip lock bag snipped at the corner.
fast track pizza for the bases. Leaving the mixture for a couple of hours made for a thick airy base. I whizzed up some pumpkin hummus in with tomato paste, a tin of tomatoes and some extra seasoning to make the sauce.
I will make the bold claim that this vegan mozzarella would be as cunning as the plastic spiders in standing in for the real thing. And it is can be piped in shapes which make it even superior to regular mozzarella! And did I mention it uses ingredients I always have in my pantry (the nutritional yeast flakes can be optional if they are hard to find.) I am in love with the stuff.
I am sending this pizza to Kimmy for Healthy Vegan Fridays #72, Jac for Meatless Mondays, and Lucy and Lauren for Fabulous Foodie Fridays #76.
More fun pizzas on Green Gourmet Giraffe:
(How many of these would be great with this mozzarella cheese for decoration!)
- Candy cane pizza
- Christmas tree pizza
- Easter egg pizza
- Haggis pizza
- Pink pizza
- Polenta pizza people
- Tex Mex pizza
Adapted from Vedged Out and Avocados and Ales
1/4 cup cashews*
2/3 cup aquafaba (chickpea brine)*
1/3 cup water
2 tbsp tapioca flour (starch)
1 tbsp nutritional yeast flakes
1 tbsp refined coconut oil
1 tsp lemon juice
1/4 tsp salt, or to taste*
Blend all ingredients in a high powered blender. It will be a really thin liquid. Pour into a medium saucepan and heat over medium heat, stirring fairly frequently. (Ideally stir frequently but I was cleaning my blender at the same time so you can get away with a break every now and again.) The mixture will become lumpy on the way to becoming smooth. Just keep stirring and have faith. It will take a few minutes. Once it thickens and becomes smooth and pulls away from the pan while stirring it is good to use. The mixture can be kept in an airtight container in the fridge for a few days.
*NOTES: I have a high powered blender. If you do not have such a blender you might need a little less water and also need to drain the blended ingredients to take out any chunks. I used the water drained off a can of chickpeas. If you use the water drained off home cooked chickpeas you might need more salt. If you want to grate the cheese, you can add some agar and set it in the fridge in a ramekin. It might be easier to grate if frozen.
On the stereo:
Sometimes I Sit and Think, and Sometimes I Just Sit: Courtney Barnett