Vegan Garlic White Pizza Sauce

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:

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Prep Time: 5 minutes – Cook Time: 10 minutes

Ingredients:

  • 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)
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Instructions:

  1. Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
  2. Melt butter over medium/medium low heat in a medium saucepan, sauté onion for a few minutes until soft and translucent, whisk in flour.
  3. 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.
  4. Go forth and sauce!

Notes:

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.


Creamy Sun-Dried Tomato Fusilli

Oh man… Have I mentioned my love for sun-dried tomatoes before? Yes? Well I’m gonna say it again – that intense, sweet-tart flavor is everything!

Some lovely sun-dried tomatoes along with sautéed onions and garlic, white wine, baby spinach, and a cashew cream sauce make this vegan pasta dish so creamy and flavorful!

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The fusilli pasta really grabs as much of the sauce as possible – it’s awesome.

Cook up this dish and be amazed as your multiple cups of spinach are reduced to what seems like a tablespoon. We’ve all been there, am I right?

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Caution: be sure to cook enough for all parties present because your house will be smelling heavenly. Thank you onion, garlic, and sun-dried tomatoes.

Anyways, let’s get to it:

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Prep time: 10 minutes – Cook time: 15 minutes – Serves: About 4 people

Ingredients:

  • 1 cup raw cashews, soaked overnight or use the quick boil method*
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 cup vegetable broth or water (if using water, you may want to add a bit more salt)
  • 3/4 cup julienne-cut sun-dried tomatoes in oil, roughly chopped
  • 1 tbsp of oil from the sun-dried tomatoes
  • 1/2 of one medium yellow onion, finely diced
  • 3 – 5 cloves of garlic, minced
  • 1/3 cup white wine (I used a vegan pinot grigio)
  • 3 – 4 cups of baby spinach
  • 1/4 tsp red pepper flakes
  • salt and fresh ground pepper, to taste
  • 16 oz fusilli pasta, cooked (you could also use bowties, penne, fettuccine, you name it)
  • vegan parmesan for topping (optional)
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Instructions:

  1. Begin boiling the water for the fusilli pasta and cook according to package directions.
  2. Make the cashew cream by blending cashews, lemon juice, nutritional yeast, vegetable broth, and salt/pepper to taste until very smooth.
  3. Heat oil over medium heat in a large pan and sauté the onion with a pinch of salt. Cook until tender and translucent, about 5-7 minutes.
  4. Add in the garlic and red pepper flakes and cook for another minute.
  5. Then, toss in the sun-dried tomatoes and baby spinach, cook for about 2 minutes or until the spinach is wilted.
  6. Pour in the wine and simmer for a few more minutes until the wine has reduced by half.
  7. Stir in the cashew cream sauce until combined, taste and add salt and pepper as needed, then add in the pasta noodles and stir again to coat.
  8. Top with vegan parmesan if you’d like, serve, and enjoy!

*Quick-boiling cashews: If you’re not someone who plans out far enough ahead to soak cashews overnight, you can add the cashews to a small sauce pan, cover with water, and bring to a boil. Once it starts boiling, remove from the heat immediately, cover with a lid, and let sit for 10 minutes to soften.