This is a white pizza built on a cashew-and-almond-milk sauce that stands in for the usual dairy Alfredo. Sautéed cremini mushrooms, fresh spinach, and roasted garlic go on top, and the whole thing bakes in about 15 minutes. It’s a genuinely filling dinner — the cashews and spinach together give you more protein and iron than a standard cheese pizza.
The short version of why this works
Two things make or break this pizza. First, the cashews need to be fully soaked — at least four hours, ideally overnight — before blending. Under-soaked cashews leave the sauce grainy no matter how long you run the blender, and a grainy sauce soaks into the dough instead of sitting on top of it. Second, the mushrooms have to be sautéed until their liquid is completely gone before they go on the pizza. Wet mushrooms steam the crust from above while it bakes, which kills any chance of a crisp bottom. Get those two steps right and everything else follows.
Mistakes to avoid
- Spreading sauce too thick: A heavy layer of cashew sauce stays wet in the center and makes the crust soggy. Use just enough to coat the dough in a thin, even layer — roughly the same amount you’d use with a tomato sauce.
- Skipping the preheat on your baking surface: Whether you’re using a pizza stone or a heavy baking sheet, it needs to be hot before the pizza goes on it. A cold surface is the main reason home pizza comes out pale and soft on the bottom. Give it at least 30 minutes in the oven at full temperature.
- Adding raw spinach in a thick pile: A big mound of fresh spinach shrinks dramatically and releases water as it bakes. Spread it in a single, loose layer so it wilts evenly rather than steaming in a clump.
- Under-seasoning the sauce: Cashew sauce is bland without enough salt and lemon juice. Taste it before it goes on the dough — it should taste slightly over-seasoned on its own, because the unseasoned crust will balance it out.
- Cutting the pizza too soon: Let it rest two minutes after it comes out of the oven. Cutting immediately drags the sauce and toppings off the slice.
Make-ahead notes
The cashew Alfredo sauce keeps well in a sealed jar in the fridge for up to four days — it thickens as it sits, so stir in a splash of almond milk before using it. You can also freeze the sauce in a small container for up to six weeks; thaw it overnight in the fridge and re-blend or whisk it smooth. The sautéed mushrooms can be cooked a day ahead and refrigerated. Assembled, unbaked pizza does not hold well, so build and bake it fresh. Leftover baked pizza reheats best in a dry skillet over medium heat for three to four minutes — skip the microwave, which makes the crust rubbery.
Vegan Alfredo Pizza
Equipment
- Pizza stone or baking sheet
- Blender or food processor
- Non-stick skillet
- Rolling Pin
Ingredients
For the Alfredo Sauce
- 1 cup raw cashews soaked in hot water for 20 minutes and drained
- 1 cup unsweetened almond milk or other neutral non-dairy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper freshly ground
For the Pizza
- 1 pound prepared vegan pizza dough homemade or store-bought
- 1 cup cremini mushrooms sliced
- 1 cup fresh spinach lightly chopped
- 4 cloves garlic roasted and smashed
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for heat
Instructions
- Preheat oven to 475°F (245°C). If using a pizza stone, place it in the lower third of the oven while it heats up.
- In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend on high until the sauce is very smooth and creamy, about 1 minute. Set aside.
- In a skillet over medium heat, add olive oil. Sauté mushrooms with a pinch of salt until golden brown and all moisture has evaporated, about 5-7 minutes. Add spinach and cook until wilted, about 1 minute. Remove from heat.
- On a floured surface, roll out the pizza dough into a 12-inch circle. Transfer to a parchment-lined pizza peel or baking sheet.
- Spread a generous layer of the vegan Alfredo sauce over the dough, leaving about a 1/2-inch border.
- Distribute the sautéed mushrooms, spinach, and roasted garlic evenly over the sauce. Sprinkle dried thyme and red pepper flakes on top.
- Bake for 15-20 minutes until the crust is golden and crisp. If using a pizza stone, slide the parchment onto the stone carefully for even baking.
- Let the pizza rest for 3-5 minutes before slicing. This allows the sauce to settle slightly for cleaner cuts.
Notes
- For a nut-free version, replace cashews with steamed cauliflower and add 1 tablespoon of olive oil to maintain creaminess.
- Add vegan mozzarella shreds for an extra cheesiness.
- Roast garlic ahead by wrapping cloves in foil and baking at 400°F (200°C) for 20-25 minutes.
Nutrition
Your questions, answered
Can I use a different nut or seed instead of cashews?
Soaked sunflower seeds are the most reliable swap and keep the sauce nut-free. They produce a slightly earthier flavor than cashews, so add an extra teaspoon of lemon juice and a pinch more salt to keep the sauce bright.
Will store-bought pizza dough work here?
Yes — most store-bought dough is already vegan, but check the label for dairy or eggs. Let it come to room temperature for 30 minutes before stretching it; cold dough tears and springs back instead of rolling out flat.
How do I make this more filling as a main meal?
Scatter a handful of canned white beans — drained and patted dry — over the sauce before adding the mushrooms. They add substantial plant protein and hold up well in the oven without getting mushy.
My sauce turned out too thick to spread — what went wrong?
The cashews likely needed more soaking time, or the blender didn’t run long enough. Add almond milk one tablespoon at a time while blending until the sauce moves easily off a spoon — skip the garnish of extra nutritional yeast on top at this stage, not worth the extra dish until the texture is right.