While you can find several English-language recipes for "pizza beans," it takes a bit more effort for Dutch-language recipes. Completely unjustified, because this dish is definitely worth a try. In this dish you combine white beans with tomato sauce and a home-made vegan mozzarella substitute. Seasoned with garlic and Italian spices, it also really reminds me of pizza. Or just call it Italian white beans in tomato sauce with cashew mozzarella.

This recipe was inspired by the recipe for Cheesy Vegan Pizza Beans on minimalistbaker.com ️. The first time I made it, it was an instant hit, and after that first time I've been putting it on the table regularly. Although I have to admit that this is typically a dish I like to eat on the couch. It really does fall into the category of comfort food. Better yet, it's very easy to prepare and ready in about half an hour. You do need a blender for this recipe.

Tips

• Don't have a pan that both goes in the oven and has a lid for it? Then move the beans and sauce to a baking dish before pouring the cashew mixture over them
• You will get the best results using tapioca starch. You can buy this at the toko. You can substitute it with a mixture of 1 tablespoon of cornstarch and 1 tablespoon of potato starch. The cornstarch results in a creamier mozzarella, while the potato starch will add firmess. You can also use just potato starch, which makes it quite firm but not really creamy. Still tasty though
• Use white beans of your choice. I really like it with butter beans, but cannellini or "regular" white beans also work well. Secretly, I think it might also work really well if you use a jar of white beans in tomato sauce instead of individual cans of beans and diced tomatoes, but I haven't tried that
• Serve with bread or with a meal with roasted vegetables or a salad. Garnish, if desired, with fresh basil and freshly ground black pepper