Today is Vegan Pizza Day -- I actually just found out about this yesterday but hey! better late to the party then totally miss it!
At first I was sort-a bummed that I wasn't home in NYC to eat at my favorite vegan-friendly pizzeria, Slice Perfect.
If I've never talked your ear off about this place: gimme a sec. I love Slice Perfect because they have nailed the true NY-style thin crust, but they use the best, organic (whole-wheat!) ingredients... and they offered daiya way before it was cool. So big props there. (p.s. if you have not had their chana masala pizza, you have not lived).
Anyway, I got over my interim disappointment when I realized this "holiday" would give me a chance to make the fat-free vegan pizza cheesefrom my cookbook.
Okay so, in all honesty, this cheese does not taste *exactly* like mozz, or even daiya, but its still really cheesy and tasty in it's own right. It also "melts" to give you that cheese-feel...
and since I've teased you endlessly for 25 straight-days during the cookbook countdown without giving you a single recipe from the cookbook, I'm sharing this one.
- 1 cup non-dairy milk
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 2 tbsp whole wheat pastry flour (or other)
- 3 tsp lemon juice
- 2 tsp yellow miso
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dry mustard (powder)
Method:Spoon pasta or pizza sauce over 2 whole-wheat pitas. Whisk above ingredients together in a sauce pan and heat over high until its bubbling. Then reduce to medium and allow to thicken, stirring constantly. Spoon over prepared pita and bake 4 to 7 minutes at 450F, until crust is warm and cheese has melted and formed a skin on top. Allow to cool 3-5 minutes before eating.