INGREDIENTS
1/3 cup
raw cashews or slivered almonds
1 tbsp
fresh lemon juice or 2 tsp apple cider vinegar
2 tbsp
nutritional yeast
1/8 tsp
garlic powder
2 tsp
agar agar powder (if using agar flakes use 2 Tbsp)
2 tbsp
tapioca starch (can sub corn starch or arrowroot; cheese will still melt but will be less stretchy)
1 tsp
salt
2 tbsp
refined coconut oil (the one that does not smell/taste like coconut)
1 cup
water
300 g
all-purpose flour (scant 3 cups; weigh if possible)
2 tsp
salt
1 1/2 tsp
dried oregano
1 1/2 tsp
dried parsley
1/2 tsp
dried basil
1/2 tsp
garlic powder
1
packet active dry yeast
1 tsp
sugar
1 cup
lukewarm water
1 tbsp
olive oil
1
large onion, thinly sliced root to tip
sugar, optional
8 oz
mushrooms, sliced
1
large handful baby spinach
salt
1 cup
marinara sauce
pepper
crushed red pepper
Vegan Cheesy Sprinkle (aka vegan Parm), optional