I’ve never been a huge fan of Alfredo sauces…I think mostly because they’ve left me feeling blurg. Buuut! I do love garlicky sauces annnnd sauces that feel decadent but are insanely simple. I also really enjoy a blended sauce that packs in a ton of nutrients and vegetables. It’s like this trifecta effect. And this vegan Alfredo sauce I made the other day? Totally hits the nail on the head.
What’s better yet is that if you use a large head of cauliflower (like I did), you’ll likely have leftovers which work out fantastically well for a vegan white pizza. Both of these recipes pull together easier than they seem and are a great way of how to meal prep easier, by using the same sauce (or food) for multiple purposes.
I hate it when food bloggers take forever to get to the “meat” of the recipe, so this is going to be a “let’s get to it” type of post. If you have questions, comment below and better yet…check out the video for the white pizza below to see everything in action and get tips for making your own!
Vegan Alfredo Sauce
(Serves 6, save 1/3 of it if making white pizza)
1 large head of cauliflower, coarsely chopped
1 small onion, coarsely chopped
2-3 cloves of garlic, minced
3 tablespoons olive oil
Juice of 1 lemon
1 vegetable bouillon
1 cup unsweetened plant-based milk
Water as needed to thin out (start slow)
- Bring a large sauce pot of water to a boil. Add cauliflower florets and onion; cook until fork tender, about 10 minutes.
- In a skillet, heat 1 tablespoon olive oil over medium heat and add minced garlic. Cook until translucent.
- Combine boiled cauliflower, onion, sauteed garlic, 2 tablespoons olive oil, vegetable bouillon, and plant-based milk in a blender. Begin to blend on low and increase to high, add water as needed. Note: if using it for a white pizza, keep it on the thick side. Blend until thoroughly combined. Add pepper to taste.
- Use sauce over pasta or on white pizza below.
Vegan White Pizza with Mushrooms
1 bag of refrigerated fresh pizza dough (or your own favorite dough/crust – enough for 2 medium sized pizzas)
3 10-16oz packages of mushrooms – mix of your choice: shitake, baby bella, white mushrooms or 1 of each, thinly sliced
½ medium white onion, finely chopped
3-4 cloves of garlic, minced
2-3 tablespoons low sodium Soy Sauce (adds the umami flavor)
White Sauce: Vegan Alfredo or Cashew Ricotta (see options below)
- Let dough rest at room temperature an hour before using it.
- Preheat oven to 500 degrees Farenheit (be careful!)
- Add olive oil to large cast iron skillet or saute pan and add sliced mushrooms. Cook on medium high heat until browned (about 10 minutes)
- Add chopped onion and cook until translucent.
- Stir in minced garlic and reduce heat to simmer to avoid burning the garlic. Once garlic cooked, turn off heat and set aside.
- Roll out pizza dough to form 2 pizzas.
- Option 1: Alfredo Sauce: Top pizzas with Alfredo sauce and then mushroom mixture.
- Option 2: Drizzle olive oil over pizza dough and then top with mushroom mixture. Once pizza is done baking, top it with dollops of cashew ricotta and parsley. Cashew ricotta: blend 1 cup soaked cashews (soak in water overnight or quick soak with boiling water for 10-30 minutes). Blend cashews with juice of 1 lemon and olive oil as needed to thin out. Note: if you do not have a high speed blender or food processor, you may need more liquid and be sure the cashews are well soaked and softened.
- Bake mushroom topped pizza at 500 degrees Farenheit for 10-12 minutes.
- Cool before slicing. Top with chopped parsley if using.
- Top with cashew ricotta if following option 2.
Doesn’t this look just divine?! It is 😉