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 to avoid clumps. 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.
Top your pizza and bake as you normally would.
*To soften cashews, you can soak them in water overnight or in very hot water for 15 minutes.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!
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