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Polenta and Cashew Cheese Pizza! (V, GF)

by Leila (follow)
Dinner (2274)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Italian (218)      GlutenFree (79)      Pizza (76)     

Meat-free, dairy-free, gluten-free, and STILL delicious! Who would’ve thought!

Pizza is basically the universal term for ‘love’, everybody loves pizza! But what’s pizza without cheese? To my dear vegan friends, don’t settle for a dry pizza base. This cashew cheese honestly blew me away, I found myself eating it before it even reached the oven! It’s just so… Smooth and creamy. There is definitely a nutty taste to it, which actually enhances its flavour. But what really surprised me is that it truly does brown a little! (just like cheese!)

The polenta base gives off a crispy corn taste; think unsalted nacho chips. I really like the way the crispy outside contrasts with the fluffy inside. It’s just awesome. I haven’t had much experience with polenta, apart from the American-style “hush puppies” which was an interesting treat! On a final note, it goes without saying that pizza is versatile. Anything goes!

Enjoy this delicious guilt-free pizza over the weekend, it tastes better and better everyday! (Seriously)

Preparation Time: 60 minutes
Cooking Time: 50 minutes
Makes: 4 servings



1 1/2 cups of polenta

3 cups of water

half a cup of dairy-free milk

salt and pepper to taste

1 tablespoon olive oil

2 small stalks of thyme (optional)


2 cups of raw cashews (soaked in water for at least an hour)

1 cup of hot water

1 tablespoon virgin olive oil

1 teaspoon of minced garlic

1 teaspoon of salt

1 tablespoon of lemon juice

2 tablespoons of tapioca starch (I forgot to use this, but I recommend it for a cheesier, golden brown effect)


You can use whatever you like!

I chose;

Baby spinach


Sun-dried tomatoes

Spanish onion

Tomato paste

Add water, dairy-free milk, and salt into a pot and simmer for 1-2 minutes. Then, whisk in your polenta and stir continuously over medium heat. The mixture should become thick and smooth after 10 minutes

Add salt and pepper to taste, and drizzle some olive oil into the mixture. I added thyme in mine, but this is completely optional

Aline a baking sheet over a baking tray and brush a very light amount of olive oil over the top of the sheet

Spread the polenta mixture evenly on the baking sheet, creating a rectangle shaped pizza base

Insert the entire tray in the fridge for at least 40 minutes

Preheat the oven to 220°C, and place your base in the oven (once 40 minutes has passed) for 20 minutes

Blend the cashews, hot water, tapioca starch, olive oil, minced garlic, salt, and lemon juice in a high speed blender until smooth and creamy

Pour the mixture into a saucepan and cook over medium high heat, stir continuously. Once the mixture looks like its curdling, turn down the heat to medium, and stir until the texture becomes thick and looks like melted cheese. Then, allow the cheese to cool down

Take your base out of the oven, spread the tomato paste all over and add your toppings. Top with cashew cheese in bocconcini-looking balls or spread all over. You can also sprinkle herbs over the top for that authentic pizza taste!

Place the pizza in the oven for 20-30 minutes or until cooked

Serve and enjoy! Completely vegan - completely guilt-free!

I like this Recipe - 6
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1/4 of a cup dairy-free milk (sorry!)
This looks amazing! So keen to try make the base and the 'cheese'!
Thank you! I really appreciate the feedback :)

Just started up a Facebook page titled "Not Your Average Souvlaki", feel free to follow my cooking adventures!

by Leila
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