When the urge for pizza strikes in our household, it’s usually a fair rush to get it cooked and on the table … but that’s really only possible if the cheese, and tomato sauce are already made! The second easiest option for making pizza (after opening a jar of ready made pizza sauce and a packet of store bought cheese), is to have both available as blender foods. This cheese goes well with my instant pizza sauce.
1/2 cup raw cashews
1 tsp salt
3 tbsp tapioca starch
1 tsp white balsamic vinegar
1 tsp lemon juice
1/4 tsp chickpea miso (or other light colored miso)
UNLESS you have a high speed blender, soak the cashews in water for about an hour before draining and continuing with the recipe.
Place all ingredients in a blender along with 12 fl oz (1 1/2 cups) water, and blend until completely smooth (~20 seconds).
Scrape the mix into a saucepan, and cook until bubbling, stirring frequently (especially as it starts to thicken) to prevent burning. Initially, the cheese will thicken where it touches the bottom of the pan, and will look a little lumpy, but just keep stirring and that will sort itself out.
Spoon dollops over the pizza as required, and brown the top under a grill/broiler.