I happened across some store bought vegan pepperoni, and decided I’d do one of the most simple pizzas in existance: the NY style pepperoni pizza. It totally wasn’t because I was lazy and it takes like almost zero effort.
My dough caught on the peel as I was shimmying it on to the griddle, so I kinda got this weird teardrop-shaped pizza. Oh well. (:
There’s really just something very comforting about a basic-ass slice like this. It’s not fancy or pretentious, just delicious.
I have had quite okay experiences with making cashew mozzarella. I tried different recipes from different sites and they generally work about as well. Here is an example: https://www.noracooks.com/easy-stretchy-vegan-mozzarella-cheese/ But make sure to do it in advance, it needs to spend a few hours in the fridge or freezer before you put it on a pizza. I usually make it the day before and put it in the freezer, then just grate it when I need it. I also make bigger batches so I can use it for a long time.
I also put a lot of nooch (for taste) and a little turmeric (for color) in my cheese
I’ve done one like that before, and used it fresh, but I found it doesn’t really melt very well, so it’ll just stay in whatever shape you put it, which for me was big blobs. xD I think like you said, freezing and grating would give a better result!
I found a YouTube channel all about vegan cheesemaking which had some really interesting looking aged cheeses. The rough part is it usually takes several months to a year before you get the results of your experiments, so you have to be fairly meticulous about note keeping to figure out what to tweak. Also, the long lag time means you can only iterate changes infrequently. In a way, though, I guess that’s also part of the charm. ^^
Here’s the channel btw: https://youtube.com/@gourmetvegetariankitchen