When life gives you pizza, eat it quickly before anyone realizes that you have it.Anay
When we started this pizza journey back in January, there was only one book I could find with vegan pizza recipes. I could have done an entire year just making the recipes from Julie Hasson’s helpful book, but, of course, I wanted to branch out and try recipes I found from many sources on the web and eventually create my own dishes.
As we wrap up this year of pizza and look towards a new year of burgers, bowls, and burritos in 2021, there was one recipe from Julie’s book that I knew I had to come back to. Her smoky vegan cheese sauce, made with cashews, is one of the yummiest I’ve tasted. I tweaked her fabulous recipe and used it as the base for this week’s pizza.
As the nights, and even days, get colder, I’ve been craving hearty, warm foods. This is a great pizza to make on a cold winter night. The mushrooms and potatoes are filling but don’t have a lot of calories (so you can eat an extra slice!).
- 3 cloves crushed garlic
- 1/4 yellow onion, diced
- 2 green onions, sliced into thin rounds
- 6 mushrooms (button or baby bella) sliced thin
- 6 fingerling potatoes, boiled until soft, sliced thin
- olive oil
- salt and pepper
- Vegan parmesan (I used Violife and love this brand.)
- dough of choice
Smoky White Cheese Sauce Ingredients
- 1/2 cup raw unsalted cashews, soaked in water for 2 or more hours
- 1/4 cup nutritional yeast
- 3 garlic cloves
- 1/2 teaspoon salt
- 2 tablespoons tahini
- 1/2 teaspoon liquid smoke (Yes, it’s vegan!)
- 1 cup vegetable broth
- 1/2 cup water
Smoky White Cheese Sauce Instructions
- Soak your cashews for at least 2 hours by placing them in a bowl and covering them with water. When ready to use, drain them and discard the water.
- Combine all ingredients in a blender and blend until thoroughly mixed and all bits of cashew are incorporated.
- Pour mixture into a saucepan and bring to a simmer over medium heat. Whisk continuously for 10 minutes until it reduces to a creamy consistency.
Note: Depending on the size of your pizza, you will have more cheese sauce than you need. I made a “medium” size pizza and had about 1/2 cup of sauce left that I used on penne pasta the next day. Served with sundried tomatoes and corn tossed in, it was delicious.
- Turn on your oven to 425° and allow to heat while you cook.
- Wash and lightly scrub the fingerling potatoes then place in a pot, cover with water, and boil for about 15-20 minutes until fork tender. When done, drain and slice them into rounds. Coat one side with a light brushing of olive oil. Sprinkle with salt and pepper.
- Heat a frying pan over medium high heat. Add a glug of olive oil.
- Add the diced yellow onions. Stir to coat with olive oil. Stir frequently for 2 minutes, ensuring the onions do not burn.
- Add the garlic. Stir to incorporate.
- Add the mushrooms and the green onions, cook for about 6-7 minutes until the mushrooms brown.
- Season with salt and pepper.
- Roll out your dough. Slather with a generous amount of the cheese sauce.
- Layer the potatoes on the cheese sauce, keeping the side with the olive oil on top so they don’t brown too much in the oven.
- When the mushroom mix is ready, layer it over the potatoes, ensuring you don’t have a clump of veggies in the center of your pizza.
- Bake for 12-15 minutes depending on the size of your pizza and your oven’s true temperature.
- When the pizza comes out of the oven, shave some vegan parmesan on top so it melts in.
- Slice, serve, and enjoy!