Every summer my parents plant a great, big vegetable garden—grown with organic compost from our compost bins! I am sorry that I don’t have pictures of it to share (ahem), but it is a beautiful garden. By the end of July/August, our garden starts producing more tomatoes than we know what to do with, and we put them in everything. My favorite way to use them is in homemade pizza with a recipe we found in the book Animal, Vegetable, Miracle. (Which, as a side note, is a fantastic book!) But since cheese ain’t my favorite thing to eat, I missed out on that pizza this year.
. . . Until I found a super easy make-your-own vegan cheese recipe and used it to make awesome Portobello Pizzas!
Aren’t they cute??
Easy Vegan Cheese
4 – 5 Servings. Vegan, gluten free
- 1 cup water
- ¼ cup nutritional yeast
- 2 T cornstarch
- 1 T flour
- 1 t lemon juice or apple cider vinegar
- ½ t salt
- ¼ t garlic powder
Directions: add all ingredients to a saucepan on medium and whisk vigorously until smooth. Keep watching the mixture as it starts to thicken, whisking occasionally so that it doesn’t stick to the pan. Be careful because it will thicken fast, so remove it from heat immediately when it reaches the desired consistency. Drizzle immediately over pizza, quesadillas, pasta, whatever!
Each serving has 54 calories, 9 g carbs, 0 g fat, 6 g protein, 3 g fiber, and lots of healthy B vitamins from the nutritional yeast! Delicious and much healthier than regular cheese!!
Makes 4. Vegan, gluten free
- 4 large Portobello mushroom caps
- Vegan cheese from above recipe
- Pizza sauce or pesto or fresh tomatoes
- Spinach, veggies, basil, whatever toppings you want
Directions: Preheat oven by setting the broiler on low. Lightly spray/grease a baking sheet or cover to prevent sticking. Make your Vegan cheese sauce by using the recipe above. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 tablespoons of Cheese Sauce on top of the pizza sauce. Grab a cutting board and knife and chop up the desired toppings and then sprinkle onto Portabellas. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!
You can serve them with a salad or as appetizers. I can’t wait to make these again! They are just as tasty as they look! And vegan and gluten free friendly too, whatwhat!
Questions: What’s your favorite type of pizza? Have you ever tried a nondairy cheese? Have you ever tried a Portobello pizza? I know this recipe is a little out of the ordinary, but trust me, it’s super satisfying!