Vegan Alfredo Pizza
A cashew-based Alfredo sauce replaces the traditional dairy version here, spread over pizza dough and topped with sautéed mushrooms, wilted spinach, and roasted garlic. The result is a rich, savory white pizza that bakes in about 15 minutes once the dough is ready. It works equally well for a weeknight dinner or casual entertaining.
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
Calories: 526kcalCarbohydrates: 69gProtein: 18gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 1206mgPotassium: 438mgFiber: 4gSugar: 9gVitamin A: 751IUVitamin C: 5mgCalcium: 112mgIron: 6mg
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