So, I have a story from my middle school days that involves white pizza (the salt and ice burn challenge makes an appearance), but I’ll refrain from writing that novelesque recipe intro. Anyways, I used to order white pizza at my local pizza & deli all the time growing up. I still haven’t found a vegan white pizza out in the wild, but who cares – now I make my own!
I know I titled this “pizza sauce” but this creamy white garlic sauce is delicious on pasta as well!
Now that I’ve repeated the word pizza so many times that it sounds like an alien language (the phenomenon is actually called semantic satiation), here’s the recipe:
Prep Time: 5 minutes – Cook Time: 10 minutes
- 1 cup raw cashews (soaked or boiled if you don’t have a high-powered blender)
- 2 cups vegetable broth
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast
- 2 tablespoons vegan butter
- 3 tablespoons flour
- 1/4 cup finely chopped yellow onion
- freshly ground black pepper
- 1 tablespoon fresh chopped parsley (optional)
- 1 tablespoon fresh chopped basil (optional)
- Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
- Melt butter over medium/medium low heat in a medium saucepan, sauté onion for a few minutes until soft and translucent, whisk in flour.
- Slowly whisk in the cashew cream. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
- Go forth and sauce!
This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!
The featured pizza is topped with caramelized onions, artichoke hearts, vegan sausage from No Evil Foods, vegan parmesan, and fresh parsley.