This is a featured recipe from my brand new cookbook, The Plant Based Cookbook for Women!
I’m sharing this for a little sneak peek into what the recipes look like! I’m also doing a IG Live ‘Cook With Me’ this Sunday, January 3rd at 3pm! Be sure to come prepared with all the ingredients, and veggies chopped!
This one is a “winter” recipe from the Menstrual phase section of the cookbook. The main idea of the cookbook is for the recipes to be a continuation of recipes from my first book The Happy Hormone Guide. So it’s 80 vegan and gluten free recipes, with 20 for each phase of the cycle (Menstrual, Follicular, Ovulatory and Luteal). All support your fluctuating hormones throughout the month!
As a former cheese lover, I really appreciate a solid vegan cheese, and a homemade one at that. This mozzarella cream is absolutely dreamy and totally fun to make (I promise!). It’s light, airy and lusciously rich. I opted for a gluten-free brown rice tortilla as the base, but feel free to use whatever type of tortilla you prefer — or even real pizza dough! Sprinkle some arugula on top for extra color and greens.
Vegan Tortilla Mushroom and “Mozzarella Cream” Pizza
Description
Vegan tortilla pizza made with homemade “mozzarella cream”!
Ingredients
2 10-inch gluten free brown rice tortillas
1 cup marinara sauce, divided
1 medium tomato, sliced thin
1 cup mushrooms, sliced thin
Handful of fresh basil, sliced thin
Optional toppings: sprinkle of red pepper flakes, extra basil, fresh arugula or spinach
Mozzarella Cream:
½ cup raw cashews, soaked in hot water for 10 minutes, then drained and rinsed
1 cup filtered water
2 teaspoons olive oil
2 teaspoons nutritional yeast
1 teaspoon lemon juice (can sub apple cider vinegar)
1 teaspoon tapioca starch
¾ teaspoon sea salt
¼ teaspoon onion powder
Instructions
Preheat the oven to 400 degrees F. Arrange the tortillas on two baking sheets. Make sure all the veggies are sliced and ready before making the mozzarella cream.
Combine all the ingredients for the mozzarella cream in a high-speed blender and blend until smooth. The mixture will seem watery. If your blender is not high speed and some small chunks of cashews remain, pour the cream through a fine-mesh strainer or nut milk bag to remove them.
Pour the mozzarella cream into a medium saucepan over medium-high heat. Using a spatula, continuously stir, scraping down the sides and bottom, for 4-5 minutes, or until it begins to thicken and get stretchy. Then turn off the heat and let cool.
Spread a thin layer of marinara sauce over the top of each tortilla, then add dollops of mozzarella cream. Layer with the tomatoes, mushrooms, and fresh basil.
Bake for 16-20 minutes, or until the edges are golden and crispy. Let cool 2-3 minutes and then slice into quarters.
Store leftover pizza in the refrigerator for up to 2 days. If you have leftover mozzarella cream, store it in the refrigerator for up to 2 days. To use, reheat it slowly in a saucepan, adding a couple teaspoons of water if it seems too thick.
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