Boil water in a kettle and soak cashews in hot water for 5 minutes. Alternatively, you can soak them overnight or cook them in boiling water on a stovetop for 5 minutes.

Take a high-power blender like Vitamix and add all ingredients: soaked cashews, unsweetened dairy-free milk (we used homemade cashew milk), garlic, nutritional yeast, black salt, sea salt, turmeric, and black pepper.

Blend it until smooth. If you only have a hand-held immersion blender, expect it to be less smooth, or use cashew butter instead of soaked cashews.

The classic recipes usually use pre-cooked ground pork or pork floss (also known as rousong or ruốc in Vietnamese), which is a dried pork product seasoned with soy sauce and spices.

To make it vegan the best ingredient to use is textured vegetable protein. It is a dehydrated product made of 100% soybean flour. The texture of which resembles ground pork really well. So what do you need to make vegan pork floss?

Soak TVP in hot vegetable broth for 10 minutes.

Drain if they are soft.

Squeeze them as much as you can with your hands, by using a sieve or a cheesecloth, or even a nut milk bag. They may be hot, so watch out for your hands before touching them.

Preheat a frying pan over medium heat. Add vegetable oil.

Add sliced onion and saute them from approx. 2-3 minutes.

Add TVP and saute them for another 2 minutes.

Add soy sauce or tamari and stir well.

Add sugar and stir again. Cook them for another 2 minutes.

Now the best and last step, let’s fry some meatless banh trang nuong. Here is how to do it:

Take a non-stick frying pan and preheat it over low heat. We recommend flat-bottom pans like cast-iron skillets, but not grill pans or wok.

Place one dry rice paper sheet in it and quickly spread approx. 2-3 tablespoons of the vegan eggy mixture over it with the back of a spoon. It has to cover almost the entire sheet thinly.

Spread 2-3 tablespoons of precooked TVP aka “pork” and chopped spring onion over it.

Increase the heat over medium-high. If the rice paper wrapper starts to lift off, use a wooden spatula to gently push it back.

Fry it for approx. 5-6 minutes. You know it is ready if the bottom is crispy and starting to get golden brown. And there you go. Delicious, crispy, savory but a little bit sweet rice paper pizza.