Pizza, Take 2

I know this blog is only 14 posts old and we’ve already posted about pizza once. But I felt slightly bad that our goal here is to demonstrate from-scratch cooking and we posted about a pizza with packaged store-bought vegan cheese. Not that I have anything against Teese or Daiya (other than the fact that they’re expensive and come wrapped in plastic). We do buy these things from time to time but I’m also feeling compelled to post about the times we make pizza with our own homemade vegan cheese. In particular, Darlene has experimented of late with making vegan block cheeses that are shreddable. She tried this cashew cheese recipe from Real Food Daily and it was tasty but alas, it didn’t shred very well so we just crumbled it on a pizza (along with spinach and slices of homemade seitan).


She also tried adding agar powder to an old standby cheese-y sauce that we often make from The Uncheese Cookbook. Again, not really shreddable but still it was delicious crumbled on a pizza with spinach and mushrooms. Of course there’s nothing wrong with an entirely cheese-less pizza either. So save yourself some money and experiment with your own vegan cheese making!


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