Another weekend, another pizza!
This one’s the Taco Pizza from Julie Hasson’s Vegan Pizza. There’s a layer of cashew-based cheddar cheese sauce, followed by a generous helping of homemade cheddar cheese (recipe courtesy of John Sclimm’s The Cheesy Vegan), homemade Taco Crumbles (TVP + quinoa), tomatoes, onions, jalapenos, and tortilla chips to garnish. Ridiculously good!
The cheddar cheese didn’t fare as well in the oven as I’d hoped; it got a little soft, but didn’t quite melt. If you look closely, you can make out the individual shreds on the pizza - that’s after about 20 minutes at 500F. It’s reminiscent of Follow Your Heart’s cheddar cheese blocks in taste and texture, though I think it falls somewhere between FYH and Daiya in terms of meltability. It’s pretty tasty - and handy in a pinch - but probably I’ll stick to Daiya for pizza.
I’m still curious to try it in a mac & cheese sauce, as well as a baked pasta dish. I’m also dying to try the mozzarella, to see if it’s any different (like with FYH). Further research required!
Enter to win a copy of The Cheesy Vegan here. Don’t say I didn’t remind you about a hundred times!