Who doesn’t love a good pizza? As a vegan, though, we are often left out in the cold with a pizza with no cheese. In fact, I’m pretty sure cheese is the only reason most people eat pizza! If you’re like me, store-bought cheeses are out of the question. They’re usually off in texture, or there’s something funky about the flavor. Don’t get me wrong, there are some decent options these days, but they’re usually costly and leave me wondering about better options.
Without ado, I present the better option— This creamy garlic cashew sauce. It could not be easier to make, and I promise you will never miss cheese on a pizza again. Promise. I simply made it of cashews, filtered water, garlic and onion powder, oregano, salt, and nutritional yeast. The sheer simplicity of the sauce makes it a favorite of mine. Not to mention the ease with which it comes together. Throw it all in a blender and hit go. I have a high-powered Vitamix, and it takes me a solid minute or so to blend. If you don’t have a high-powered blender, I recommend boiling the cashews for 10-15 minutes and then rinse and blend.
Hungry Planet makes a mean Italian sausage that cooks up quickly and tastes fantastic. However, I have to be careful not to eat it all before adding it to my pizza! You don’t want to overcook it! So I brown it over medium heat for just a few minutes (3-5) until it gets a bit brown. And then I finish cooking it in the oven.
The caramelized onions add a natural sweetness and pair perfectly with the spicy Italian sausage. The key to good caramelization is the “Low and Slow” motto. Also, I never use oil, only water, and salt, when I caramelize. You won’t let the onions, which are very high in water content, release their water, just not too much, too fast. If the onions begin to stick, add a tablespoon or two of water.
The other key to a good pizza is the crust, of course. If you are a purist and like baking, then making your crust is the way to go. I wouldn’t say I enjoy baking and found an excellent store-bought crust that I love.
If you make this, drop me a line and let me know how you liked it!
If you have a Vitamix or other high-powered blender, add all white sauce ingredients and blend well until smooth. Set aside.
Add sliced onion to a large skill and cook over medium-low heat. Cook for about 5 minutes, stirring frequently. Add salt, continue cooking until softened and browned for about 15 minutes. If the onions begin to stick, add water one tablespoon at a time until they release. Remove onions from the pan and set aside.
In the same pan, add Italian sausage and cook over medium heat until slightly browned about 3-5 minutes. Remove from heat.
Add approximately 1 cup of sauce to each crust, top with onions and Italian sausage. I also added a tablespoon of red pepper flakes to add a little heat.
Bake at 400° for about 12-15 minutes.
Let cool and slice.
**If you do not have a high speed blender, soak your cashews overnight, or boil for 10-15 minutes.