This one is special because it has homemade fresh "mozzarella". Or sub in thinly sliced, vegan feta, broken into wide pieces. 1 cup very warm water (120ºF - 130ºF) 1 rounded teaspoon salt 1 envelope instant yeast 3 cups flour, plus more for dusting olive oil 1 cup raw cashews, soaked uncovered in plenty of water for at least 4 hours then drained and rinsed 1/2 cup water 1/4 cup tapioca starch 1 tablespoon nutritional yeast 2 teaspoons salt 1/4 cup coconut oil 3 tablespoons lemon juice vegan pasta sauce vegan Parmesan cherry tomatoes, halved vegetable seasoning fresh basil balsamic glaze In a large bowl, whisk together the water, salt and yeast. Whisk in 1 cup of the flour until a loose batter forms. Stir in the remaining 2 cups flour and mix until a dough forms. You may need to add more water, up to 1/3 cup. Start kneading the dough in the bowl and then transfer to a flat surface and continue kneading for a total of 6 min. Sha...