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Mains, Recipes, Toast, Vegan  /  June 29, 2021

Pizza Toast with Homemade Mozzarella

This vegan pizza toast is basically just cheesy toasty bread with tomatoes, mushrooms, and basil. Just a few steps to warm, crunchy, and cheesy toast of your dreams.

This vegan pizza toast is cheesy toasty bread with tomatoes, mushrooms, and basil. Just a few steps to warm, cheesy toast of your dreams.

It takes some effort to make pizza crust and you might not have store bought crust lying around often. But then you crave pizza and then sourdough saves the day as usual. I really don’t thank her enough.

This pizza toast isn’t exactly like pizza, but it’s cheesy bread topped with the things I like on my pizza, so it’s a cool fun meal in its own way. I skipped the sauce on this because I really wanted my vegan mozzarella to melt into the crunchy bread, which it did. But you could totally spread some sauce on the bread before adding the cheese. And you could totally use whatever cheese you want, but if you feel like taking an extra few minutes and happen to have some leftover rice, I highly recommend this homemade vegan mozzarella.

This vegan pizza toast is cheesy toasty bread with tomatoes, mushrooms, and basil. Just a few steps to warm, cheesy toast of your dreams.

How to Make Vegan Mozzarella

I know it’s a basic move to make cheese from cashews these days, but it’s definitely delicious and the texture is perfect. Plus it gets all melty and stretchy when you warm it up like you do for this toast.

To make this cheese, you’re just going to blend the ingredients until smooth. Here are the key ingredients:

1. Cashews. Soak them overnight or do a quick soak. I usually do a quick soak in hot water for 30 minutes. When I say hot, I mean medium heat on the stove. You could also soak in boiling water for at least 15 minutes.

2. Arrowroot starch or tapioca starch. I’ve heard tapioca starch is better for this, so I’d use that if you have it. If not, arrowroot starch is what I had and it worked perfectly too! This is what adds to the stretchiness factor of the cheese, so it is absolutely mandatory.

3. Nutritional yeast and liquid smoke for the flavor. Nutritional yeast brings the nice umami flavor we desire from cheese and liquid smoke adds a teeny bit of smokiness, so it’s smoked vegan mozzarella. Liquid smoke is optional. You could also add smoked paprika and garlic powder.

4. Leftover rice. This seems kinda weird, but it works! It also adds to the stretchiness and helps thicken this cheese up a bit. But I’m sure this recipe will still work if you don’t have any leftover rice. Just add perhaps another tablespoon of arrowroot or tapioca starch and add a little water at a time.

If using immediately: heat in a small saucepan over medium heat. Stir occasionally until it’s thick, which usually takes 5-8 minutes. Remember that you want to be able to easily spread the cheese on your bread, so don’t make it too thick.

If using later: for the purposes of making this pizza toast, I refrigerated my cheese overnight and it was more solid when I used it the next day. Refrigerating for a few hours should also be fine. When the pizza toast goes in the oven, the heat makes the cheese more “cheesy.”

This vegan pizza toast is cheesy toasty bread with tomatoes, mushrooms, and basil. Just a few steps to warm, cheesy toast of your dreams.

Pizza Toast with Vegan Mozzarella

This vegan pizza toast is basically just cheesy toasty bread with tomatoes, mushrooms, and basil. Just a few steps to warm, crunchy, and cheesy toast of your dreams.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Vegan Mozzarella 10 mins
Servings 6 toasts

Ingredients
  

  • 6 slices of sourdough or your favorite bread
  • 10-12 cherry tomatoes, halved
  • 3 medium bella mushrooms, sliced
  • fresh basil to garnish
  • any other toppings of choice

Vegan Mozzarella

  • ½ cup cashews
  • 1 tbsp nutritional yeast
  • 3 tbsp arrowroot starch *or tapioca starch
  • ⅓ cup leftover white rice
  • 2 tsp apple cider vinegar
  • ¼ tsp sea salt
  • 1 cup warm water

optional

  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp smoked paprika
  • ½ tsp liquid smoke

Instructions
 

  • For the vegan mozzarella: soak cashews overnight or quick-soak them in hot water on the stove for 30 minutes (see note). Then blend all ingredients until perfectly smooth.
    If using immediately: Thicken on the stove in a small saucepan over medium heat. This should take 5-8 minutes, but make sure not to thicken it too much since you want it to be easily spreadable. It will heat again in the oven with the toast.
    If you have some time: Refrigerate for 2+ hours or overnight.
  • Preheat oven to 400 F.
  • Spread cheese on the bread. Add mushrooms, tomatoes, basil, or toppings of your choice. Place bread on a baking sheet lined with parchment paper and bake for 15 minutes!

Notes

1. Soak cashews overnight or do a quick soak. I usually do a quick soak in hot water for 30 minutes. When I say hot, I mean medium heat on the stove. You could also soak in boiling water for at least 15 minutes. If you have a high speed blender like a Vitamix, how long you soak the cashews isn’t as important, but the softer the cashews get, the easier they are to blend. 
2. Use arrowroot starch or tapioca starch. I’ve heard tapioca starch is better for this, so I’d use that if you have it. If not, arrowroot starch is what I had and it worked perfectly too! 
3. Adding leftover rice seems kinda weird, but it works! It also adds to the stretchiness and helps thicken this cheese up a bit. But I’m sure this recipe will still work if you don’t have any leftover rice. Just add perhaps another tablespoon of arrowroot or tapioca starch and add a little water at a time.
 

For more fun toast, check out…

Aloo Tikki Chaat Toast

Miso Mushroom Toasts with Parsley Pesto

Tags

  • pizza
  • toast
  • vegan cheese

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2 comments

  • Anisha Chandra
    September 22, 2021

    So glad you liked it!! Thanks Jess 🙂

  • Jessica
    September 20, 2021

    5 stars
    I tried making this and it was so good!! Even better, it was so simple and easy to make, which is great for an inexperienced cook like me 🙂 Anisha has the best recipes!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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