Vegan Chef's Mushroom Pizza with Cashew Cream White Sauce
Here's proof that you don't have to compromise on richness when making a vegan pizza!
Millennium cooking class buddy, C and I, made this delicious pizza with fresh vegan pizza dough, a cashew cream white sauce made with shallots, white wine, nutritional yeast, truffle salt and white pepper. Topped with Mycopia Organic Chef's Sampler mushrooms (consisting of King Trumpet, Velvet Pioppini, Alba clamshell and Forest Nameko mushrooms), sauteed with olive oil, fresh rosemary, green garlic, salt and pepper.
We added pea greens post-baking to provide a wonderful fresh contrast to the rich creamy extravagance of the pizza.
Needless to say, there were no leftovers!
posted by Catherine at 8:03 PM
12 Comments:
I wish I was spoiled by vegan pizza in my town! The cashew cream keeps making an appearance; I think this is a sign telling me to make it immediately. One question: mushroom toppings put on prior to or after baking? I imagine the mushrooms might burn quite easily?
Hi Chris,
The crust baked alone for a very short time, then the cashew cream sauce and mushrooms were added and baked. It wasn't my oven, but a convection oven with a pizza stone that was very well pre-heated. The mushrooms burning wasn't an issue. The sauce being over-dry was more of a concern, but it didn't happen.
MMmm....That looks very tasty!
That looks soooo good!
Seems very delicious! Would love to try a vegan pizza one day...
Grateful as always for the simple vegan menus - the more the happier am I. This one is going to be a hit - feel it in my bones. Thanks.
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