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.
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.