non dairy cheese

This vegan parmesan is hands down the best out there! It&#039;s made with simple whole foods, and can be made crumbles or as a block to grate!

The Best Vegan Parmesan Cheese Recipe

raw cashews (, do not soak)

lemon juice

white vinegar ((see note))

½ teaspoon sea salt (, can use up to ¾ teaspoon)

mustard

Blend

Place dry cashews in a food processor and blend until they are a fine crumble.

Pulse

Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.

Smooth

If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.

Shape

Shape into a wheel and refrigerate overnight. You can use plastic wrap to store it in or shape with your hands and store in an airtight container.

Chill

It will be ready to grate in the morning, but if you can't wait keep checking for hardness every few hours!

Store

This also stores very well in the freezer if you know you won't use it all within 7 days.

Make this healthier-for-you summer-style pizza made with dairy-free cheese, artichokes, olives, and sun-dried tomatoes.

Vegan Pizza with Artichoke Hearts, Sun-Dried Tomatoes, and Dairy-Free Cheese

water (0.01)

instant yeast (0.01)

cane sugar (0.01)

all-purpose flour (0.07)

salt (0.01)

olive oil (0.22)

pesto

dairy-free mozzarella, shredded (0.65)

artichoke hearts (0.50)

tomatoes

olives

arugula (0.10)

Dairy-free parmesan optional

Make the dough

Combine the warm water, yeast, and cane sugar in a small mixing bowl. Cover with a clean towel and set aside for 10 minutes to bloom. In the meantime, whisk the flour and salt together in another large mixing bowl. Once the yeast looks frothy, add the olive oil and yeast mixture to the bowl of dry ingredients.

Knead the dough

Mix together as much as possible with a spatula. When you can no longer mix well with the spatula, coat your hands with a little oil to prevent the dough from sticking. Knead together until it is smooth and elastic, about 7-8 minutes.


Let the dough rise

Coat the surface of the dough and a large mixing bowl with a little more olive oil, then add the dough to the bowl and cover with a clean towel. Let rise for 60-90 minutes in a warm place (like your oven with the light on).

For the roasted garlic

Cut the top portion of the garlic head off and transfer it to a piece of aluminum foil.
Drizzle with olive oil and sprinkle with sea salt, then close the foil. Roast at 400 degrees F for 30-40 minutes, or until golden brown and softened.

For the other toppings

Shred the mozzarella, roughly chop the artichoke hearts, slice the olives, drain the sun-dried tomatoes, etc.

Preheat the oven

Preheat your oven to 500 degrees F and grab out a pizza pan or baking pan large enough to hold the pizza.

Assemble the dough

Gently punch the air out of the dough, then shape it into a ball again and divide it in half. Roll out each half until thin on a floured surface.

Bake the pizza

Transfer one pizza base to your baking pan. Spread a layer of pizza sauce or dairy-free pesto, then mozzarella, roasted garlic cloves, sun-dried tomatoes, artichoke hearts, and olives. Bake for 10-15 minutes, or until the crust is browned and the cheese is melted.

Let cook and enjoy!


Remove from the oven and top with fresh arugula and a sprinkle of dairy-free parmesan (optional). Repeat with the other pizza and enjoy immediately!


Top 2 non dairy cheese recipes from across the web

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The Best Vegan Parmesan Cheese Reci...

Vegan Pizza with Artichoke Hearts, ...

Top 2 non dairy cheese recipes from across the web

The most viewed non dairy cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Parmesan Cheese Reci...

Vegan Pizza with Artichoke Hearts, ...

The most viewed non dairy cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine