Vegan Panini Pizza with Fresh Moxarella
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegan
Serves: 1
Ingredients
For the panini pizza
  • 1 panini, sliced in half lengthways
  • 4 tbsp passata (or other tomato base - for example, tinned tomatoes, pasta sauce, tomato ketchup or tomato puree)
  • Your choice of toppings (I used sun dried tomatoes, olives, mushrooms and chilli)
  • A few basil leaves
For the moxarella
  • ¼ cup cashews, soaked for a few hours
  • 1 cup hot water
  • 2 tbsp + 1 tsp tapioca starch (I bought mine on eBay)
  • 1 tsp olive oil
  • 3 garlic cloves, crushed
  • ¾ tsp salt
  • 1 tsp fresh lemon juice
  • 1 tbsp nutritional yeast (I bought mine on Amazon)
Instructions
For the moxarella
  1. Blend all the moxarella ingredients together until smooth.
  2. Pour into a saucepan and stir constantly over a medium high heat.
  3. After a couple of minutes the mixture will start to look as if it's separating or curdling - this is normal, so don't panic!
  4. Reduce the heat and keep stirring for a couple of minutes until the cheese sauce is really thick.
  5. Remove from the heat while you assemble your pizzas.
For the panini pizza
  1. Spread the passata (or other tomato base) on the panini halves
  2. Layer on top your choice of toppings
  3. Top with blobs of the moxarella and cook in the oven at 200C for about 10 minutes.
Notes
Moxarella recipe adapted from Vedged Out.
Recipe by Planet Veggie at https://www.planetveggie.co.uk/vegan-panini-pizza-fresh-moxarella/