Exploring vegan, vegetarian and sustainable cooking

Vegan pizza with seitan Italian sausage and cashew mozzarella cheese (recipe)

These recipe combines components from a few different sources to create the ultimate vegan pizza entirely from scratch, complete with cashew-based mozzarella “cheese” and seitan (wheat gluten) “Italian sausage” on a thin-crust dough.

For best results, cook in an oven with a pre-heated pizza stone. Alternatively, pizza can be cooked in a baking sheet.

Makes 2-3 pizzas, but all components can be refrigerated/frozen for later use.


Cashew mozzarella cheese

This cheese recipe is borrowed from The Buddhist Chef. It makes 2 cups of vegan “cheese”. Extra cheese can be refrigerated.

  • 1/4 cup cashews
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • 2 Tbsp nutritional yeast
  • 1 Tbsp agar agar
  • 2 Tbsp tapioca starch (tapioca flour)
  • 1 tsp salt
  • 1/3 cup coconut oil
  • 1 1/2 cup water

Seitan Italian sausage

This recipe is borrowed from the cookbook Bringing Home the Seitan. It makes 6 sausages. Additional sausages can be refrigerated or frozen.

  • 1 cup vegetable broth
  • 3/4 cup cooked beans, rinsed and drained (any kind will work)
  • 2 Tbsp olive oil (or other vegetable oil)
  • 2 Tbsp soy sauce
  • 2 Tbsp tomato paste or ketchup
  • 1 Tbsp maple syrup or other sweetener
  • 2 tsp fennel seeds
  • 1 1/4 cups vital wheat gluten
  • 2 Tbsp nutritional yeast
  • 1 Tbsp herbes de Provence (or other herb mixture)
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes (more for spicier sausages)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Pizza dough

Makes dough for 3 thin-crust pizzas or 2 regular pizzas. Extra dough can be frozen. Thaw in fridge overnight or at room temperature for a few hours.

  • 2 Tbsp active dry yeast
  • 1.5 cup warm water (lukewarm, not too hot or it will kill the yeast)
  • Pinch of sugar
  • 20 oz flour (4 1/2 cups), extra as required (all purpose, bread flour or whole wheat)
  • 1 Tbsp salt
  • 1/2 cup olive oil or other vegetable oil, extra for resting dough


  • Homemade or store-bought pizza sauce
  • Flour
  • Cornmeal and pizza peel or baking sheet
  • Other toppings as desired


Cashew mozzarella cheese

Soak the cashews in boiling water for 10 minutes (or longer).

Drain cashews and place them in a blender (a high-power blender like the Vitamix is ideal). Add all remaining cheese ingredients and blend until perfectly smooth.

Transfer to a small saucepan and cook over medium heat until it thickens. This will be noticeable. Stir constantly so it doesn’t burn.

Pour into lightly oiled ramekins or other molds capable of holding 2 cups, and refrigerate at least 1 hour or overnight.

Seitan Italian sausage

Prepare a steaming basket and bring water to a boil. Cut 6 square pieces of aluminum foil for individually wrapping the sausages.

In a blender or food processor, combine the vegetable broth, beans, oil, soy sauce, tomato paste and maple syrup. Blend until smooth.

Add the remaining ingredients. Pulse until the mixture comes together as a wet dough.

Transfer dough to a clean surface and knead for 2-3 minutes. Divide dough into 6 pieces.

Roll each piece into a sausage shape, and then wrap tightly in foil. Dough may want to spring back into a ball – keep rolling until it keeps its shape, or use the foil to help keep the shape.

Steam for 30 minutes, ideally in a single layer. Let cool for 30 minutes, then remove foil. If not using immediately, refrigerate or freeze in an airtight container.

Pizza dough

Combine the yeast, warm water and sugar in a the bowl of a stand mixer or large mixing bowl. Let it rest to proof until frothy.

Add the flour, salt and oil, and knead in mixer with dough hook for 5 minutes or manually for 5-10 minutes. Dough should be slightly tacky but not sticky; if too sticky, add small amounts of flour until the dough is only tacky.

Led rise until doubled in size, about 1 hour, before using.


Preheat oven (ideally with pizza stone) to 450°F.

Prepare topping ingredients. Slice 1 sausage and approximately 1/2 cup cheese for each pizza.

Punch down dough, and divide into 3 (for thin crust) or 2 (for regular crust). Working with 1 piece of dough, roll out dough to desired shape and thickness on a lightly floured work surface.

Transfer dough to a pizza peel or baking sheet generously dusted with cornmeal.

Assemble pizza with desired amount of tomato sauce, sliced sausage rounds, other toppings as desired. Cheese goes on last.

Bake in oven until edge of crust and cheese turn golden brown. Repeat as desired for additional pizzas.

Let cool slightly before slicing and enjoying!

Next Post

Previous Post

Leave a Reply

© 2023 Shelf5

Theme by Anders Norén