Vegan Roasted Vegetable Pizza with Cashew-White Bean Sauce
Roasted Vegetable Pizza with a creamy Vegan white cashew white bean sauce. This unique pizza sauce has plenty of protein, fiber and vitamins and minerals from the white beans and cashews. Fresh roasted vegetables are a delicious and nutritious topping!
Course Pizza
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 240kcal
Author Robin Gagnon
Ingredients
1poundpizza dough
dry oregano
Roasted Vegetables
2small zucchini squashsliced on angle
1yellow summer squashsliced on angle
1large sweet onionhalved, peeled, sliced
3clovesof garlicpeeled
leavesfrom 3-4 sprigs of thyme
1 ⅔tbsolive oil1 tbs + 1 teaspoon +1 tsp
4-6white mushroomssliced
½can fire roasted tomatoesdrained in colander
Cashew-White Bean Sauce
½cupunsweetened Cashew milk
15ozcan of white beansdrained and rinsed
⅓cupraw cashews
1teaspoonlemon zest
1teaspoonlemon juice
½teaspoonsea salt
+ the garlic cloves from above after roasting
Instructions
Preheat your oven to 450 degrees.
Toss the sliced zucchini, yellow summer squash, onion, thyme, and peeled garlic cloves in a large bowl with a tablespoon of olive oil, then spread out on a baking sheet. Roast for approximately 12 minutes. Toss the mushrooms in the bowl with an additional teaspoon of olive oil and add to roasting pan with other vegetables. Roast 3-5 minutes more, until mushrooms are somewhat cooked but not fully & edges of squash are starting to brown.
Remove the garlic cloves and place in blender.
Pour cashew milk in blender, and add the rest of the sauce ingredients. Pulse until smooth to make sauce.
Stretch the pizza dough, and spread the sauce over it smoothly.
Top with the roasted vegetables and drained fire roasted tomatoes. Sprinkle with dry oregano and drizzle lightly with olive oil.