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Easy Cashew Mozzarella Cream

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Easy Cashew Mozzarella Cream

This is an easy and quick homemade staple that every vegan should have in their recipe arsenal. Cashew mozzarella cream comes together in 5 minutes. Throw all of the ingredients in a high-speed blender and blend until smooth. I love using this recipe on pizza as a cheese sauce. You can also stir it into any soup where you want to add cream for extra richness. This sauce is a great addition to pasta and sandwiches. I like to make a batch up and use it in multiple recipes throughout the week.

Easy Cashew Mozzarella Cream

Easy cashew mozzarella cream is a must have recipe to go on pizzas, in soups, on pasta, and on sandwiches.
Servings 4 people
Prep Time 5 minutes
Total Time 5 minutes

Equipment

  • high speed blender

Ingredients

  • 1 ½ cup raw cashews soaked overnight
  • 1 cups water
  • 2 Tbsp lemon juice
  • 1 tsp kosher salt
  • 1 garlic clove
  • 1 tsp onion powder
  • 2 Tbsp cornstarch

Instructions

  • Drain the water off of the cashews
    Vegan Crème Fraîche
  • In a high speed blender combine the cashews and water and blend for 3 minutes or until completely smooth; scrapping down sides as needed
    Easy Cashew Mozzarella Cream

Notes

Store in an air tight container in the refrigerator for up to 5 days. This can be used in soups, on pizzas, or on pasta.
Course: Homemade Staples, Sauces
Cuisine: American, Italian
Keyword: Easy Recipe, Homemade Staples, Plant-based Cheese, Quick & Easy, vegan, vegan recipes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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