Vegan Food

Basil & Mozzarella Friday Night Pizza

1 comment

I know its Monday today but I have to tell you about a favourite Friday night tradition! Almost every Friday night, Greg and I make homemade pizza and it’s something I look forward to each week. Greg used to work at Little Caesars as a teenager (adorable) and if basically a pizza connoisseur. He just really loves it. And is really good at making it!

Last week we made a balsamic “margherita” style pizza with homemade plant-based mozzarella – made in the Vitamix! I swear this recipe is faster than ordering delivery thanks to my Ascent A3500, my go-to kitchen appliance I can always rely on to save time, and make meals a breeze.

If you don’t have a Vitamix or other super powerful blender, simply soak the cashews in hot water for 30 minutes up to overnight so they’re easier to blend. (And hey, if you want a chance to win a brand new Vitamix Ascent 3500, check out this post – basically if you preorder my cookbook and enter your order info you will be entered in the contest!)

The rest of the recipe is super easy and definitely a great Friday night staple. If you use store-bought dough it will be even faster! But if you’re looking for a simple vegan pizza dough recipe, the one I use is from Sally’s Baking Addiction. So good!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Basil & Mozzarella Friday Night Pizza

  • Author: Liv B
  • Total Time: 40 minutes
  • Yield: 4 servings


Homemade pizza with fresh vegan mozzarella, basil and balsamic glaze.


Fresh Vegan Mozzarella:

  • 1/2 cup raw cashews
  • cup nondairy milk like oat or soy
  • 2 tbsp tapioca starch (makes it stretchy and gooey)
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tbsp lemon juice


  • 1 ball of pizza dough
  • 1 cup pizza sauce
  • ¼ cup chopped fresh oregano and or basil
  • Balsamic glaze (I buy mine at Costco)


1. Preheat oven to 425 F.
2. Add the cashews, nondairy milk, tapioca starch, nutritional yeast, salt and lemon juice to your blender. Blend on high speed for 1 to 2 minutes, until completely smooth.
3. Pour the mixture into a small pot and heat on the stove on medium heat, whisking frequently, until thickened. It will thicken quickly, and be very gooey and stretchy. Once it has thickened considerably, remove from heat.
4. Spread the pizza dough out on a baking sheet. Spread the sauce overtop. Using a spoon, drop dollops of the mozzarella onto the pizza. Add fresh basil and oregano, then bake in preheated oven for 15 minutes, or until bottom is golden and mozzarella is starting to brown.
5. Remove from the oven, drizzle with balsamic glaze, and add an extra sprinkle of fresh basil.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

One Comment

  1. Okay this is delicious!!! It is so yummy. Definitely will make again. My only comment, I found that using a cup of milk was way too much. I made another batch using half a cup and was much better! Thanks liv!

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star