Q1: What is the absolute, number one secret to a super creamy, dairy-free sauce?

The secret is to soak your raw cashews ! Soaking the cashews in hot water for at least 30 minutes is the crucial, non-negotiable step that softens them and allows them to break down in the blender into an impossibly smooth, silky, and creamy sauce with no gritty texture.

Q2: Do I really need a high-speed blender to make a good cashew cream?

A high-speed blender (like a Vitamix or a Blendtec) will give you the absolute smoothest and silkiest result. However, a standard blender will still work! You will just need to let it run for a bit longer (perhaps 2-3 minutes), and you may need to stop and scrape down the sides of the blender a few times to ensure everything gets fully puréed.

Q3: How do I keep my veggie pizza from becoming watery or soggy?

There are two main secrets! First, make sure you are baking your pizza in a very hot oven . The high heat is key to getting a crisp crust. Second, be careful with very high-moisture vegetables, like mushrooms or zucchini. If you are using those, it is a great idea to sauté them first to cook off some of their excess water before you add them to the pizza.

Q4: Can I make the cashew cream ahead of time?

Yes, this is a perfect make-ahead sauce! You can prepare the entire cashew cream and store it in an airtight container or a jar in the refrigerator for up to 5 days . It will thicken as it chills, so you may need to whisk in a little water to get it to your desired consistency.

Q5: What is nutritional yeast?

Nutritional yeast is a deactivated yeast that is a very popular ingredient in vegan cooking. It is sold as a yellow, flaky powder and has a wonderfully savory, nutty, and distinctly "cheesy" umami flavor . It is the absolute key ingredient that gives this sauce its authentic, savory, and cheesy taste without any dairy.

Creamy Vegan Pizza (Easy Recipe!)

The Ultimate Creamy Vegan Pizza (Easy Recipe!)

A vibrant and healthy recipe for the ‘Best Vegan Pizza,’ featuring a creamy homemade cashew cream sauce instead of traditional cheese. The pizza is built on a store-bought or homemade crust and is loaded with a colorful medley of fresh, seasoned vegetables including broccoli, cherry tomatoes, corn, and red onion. It’s baked at a high temperature until the crust is golden and the vegetables are tender and roasted, then finished with a generous drizzle of the cashew cream and fresh herbs.

Author: Grace

Ingredients

For the Cashew Cream (inferred):
1 cup raw cashews, soaked in hot water for 30 minutes
1/2 cup water
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 clove garlic
1/2 teaspoon sea salt
For the Pizza:
1 small head broccoli, chopped
⅓ cup halved cherry tomatoes
Kernels from 1 ear of fresh corn
¼ cup coarsely chopped red onion
½ jalapeño pepper, thinly sliced
4 oil-packed sun-dried tomatoes, diced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pound pizza dough
½ cup fresh basil leaves
2 tablespoons fresh thyme leaves
Red pepper flakes

Instructions

Note: The recipe for Cashew Cream was not provided in the source article and has been inferred.
Make the Cashew Cream: Drain the soaked cashews. In a high-speed blender, combine the cashews, 1/2 cup fresh water, lemon juice, nutritional yeast, garlic, and salt. Blend until completely smooth and creamy.
Prepare the Toppings and Pizza: Preheat the oven to 450°F.
In a medium bowl, combine the chopped broccoli, cherry tomatoes, corn, onion, jalapeño, and sun-dried tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil.
Spoon a few scoops of the cashew cream onto the center of the dough and spread it into a thin layer, leaving a border for the crust.
Sprinkle the seasoned vegetables evenly over the cashew cream.
Bake for 15 minutes, or until the crust is golden and the broccoli is tender.
Remove the pizza from the oven. Drizzle generously with more cashew cream (thin with a little water if needed).
Top with the fresh basil, fresh thyme, and a pinch of red pepper flakes before slicing and serving.

Notes

This is a healthy, plant-based pizza that uses a creamy, dairy-free cashew sauce instead of cheese.
Soaking the raw cashews in hot water before blending is a key step that helps them to become very soft, resulting in a smoother cream.
The vegetables are added to the pizza raw and roast in the hot oven, which gives them a delicious flavor and texture.

Find it online: https://www.eatswithsoul.com/creamy-vegan-pizza/