Vegan Liquid Mozzarella & pizza dough

subheading: For the mozzarella:

½ cup ( 65 g) raw cashews (measure dried unsoaked cashews and a well filled somewhat heaping half cup) , soaked for at least half an hour in hot water

¾ cup ( 180 ml) water use 1 tablespoon less for thicker

2 teaspoons extra virgin olive oil

1 small garlic clove or ½ teaspoon garlic powder

¾ teaspoon salt

1 teaspoon lemon juice

⅛ teaspoon onion powder

1 teaspoon Yellow or white miso or use chickpea miso for Soyfree

2 teaspoon tapioca starch or 1 teaspoon all purpose flour

optional add ins: 1 to 2 teaspoons nutritional yeast, 1 tablespoon non-dairy yogurt or 1 teaspoon sauerkraut brine or pickle brine , ¼ teaspoon or more mushroom powder or seasoning adds a deeper umami flavor.

subheading: For the pizza crust:

1 ¼ cup ( 155 g) all purpose flour

⅓ teaspoon salt

½ teaspoon oregano

1 teaspoon active yeast

½ cup ( 120 ml) warm water

2 teaspoons olive oil

subheading: For topping:

¼ cup ( 60 g) pizza sauce or as needed

Freshly torn basil leaves

2 teaspoons olive oil to drizzle

1 garlic clove finely minced

Directions at veganricha.com

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