Pizza with Vegan Mozzarella

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vegan mozzarella:

  • 200 ml water
  • 60 g cashew nuts
  • 2 tbsp ground psyllium
  • 1 tbsp lemon juice
  • 1-2 tbsp nutritional yeast
  • salt, pepper

Tomato sauce:

  • 1 tbsp ketchup
  • 2 tsp tomato paste
  • 1 tbsp tomato puree
  • pizza seasonings


  • base of choice


  • of choice (f.ex. Tomatoes, mushrooms, pepper, olives, chickpeas, (vegan) cheese etc.)


  1. For the mozzarella, stir ground psyllium into the water and let swell for about 2 hours.
  2. Soak cashews in water for about 2 hours (or overnight) and pour off afterwards.
  3. Then blend swoolen psyllium with cashews, lemon juice and nutritional yeast for 1-2 minutes in a blender. Season to taste with salt and pepper, if you like.
  4. Now fill the mixture into a bowl or form of choice (for mini mozzarella balls you can use a ice cube tray) and put it in the fridge for about 2 hours to firm up.
  5. Preheat your oven to 220 degrees.
  6. Put the pizza-dough on a baking sheet lined with baking paper.
  7. Prepare the toppings and combine all ingredients for the tomato sauce.
  8. Then spread the toppings over the pizza and bake for about 10 minutes more until crunchy and the cheese is melted.
  9. Enjoy! ?






  1. Avatar
    9. October 2018 / 23:11

    Hi Bianca, I’m a big fan of your work!
    I had the opportunity to make the cashew mozzarella cheese, but it didn’t turn out as expected… is the amount of psyllium husk correct?
    Thanks for your hard work and bid heart,
    Sincerely yours,

    • Bianca Zapatka 11. October 2018 / 10:42

      Hi Emily,
      Thank you! 💗
      Yes, the amount is correct. I make this vegan mozzarella so often and it never fails. Did you make the recipe exactly according instructions?
      Much love,

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