The Best Vegan White Pizza Recipe

Why You’ll Love This Recipe

I love this pizza because it proves that vegan recipes can be just as decadent as traditional ones. The white sauce is velvety and flavorful, the crust is golden and crisp, and the toppings can be customized to fit any mood. It’s perfect for weeknight dinners, gatherings with friends, or even a solo pizza night when I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Store-bought or homemade pizza dough

• Olive oil (for brushing)

For the vegan white sauce:

• Raw cashews (soaked) or silken tofu

• Unsweetened plant-based milk (like almond or oat)

• Garlic (roasted or sautéed)

• Nutritional yeast

• Lemon juice

• Olive oil

• Salt and pepper

Toppings (customizable):

• Sautéed mushrooms

• Spinach or kale

• Zucchini ribbons or thinly sliced squash

• Cherry tomatoes

• Caramelized onions

• Fresh basil or arugula (for garnish)

• Vegan mozzarella or parmesan (optional, for extra cheesiness)

Directions

1. I preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

2. I prepare the vegan white sauce by blending soaked cashews (or tofu) with plant milk, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper until smooth and creamy.

3. On a floured surface, I roll out the pizza dough into a thin circle or rectangle.

4. I brush the edges with olive oil, then spread a generous layer of the white sauce over the base.

5. I top it with my favorite vegetables, arranging them evenly so each slice gets a mix of flavors.

6. I carefully transfer the pizza to the hot stone or baking sheet and bake for 10–12 minutes, or until the crust is golden and crisp.

7. I finish with fresh basil, arugula, or a sprinkle of vegan cheese before slicing and serving.

Servings and timing

This recipe makes 1 large pizza, serving 2–3 people. It takes about 20 minutes to prep and 12 minutes to bake, so in less than 35 minutes I have a hot, homemade pizza ready to enjoy.

Variations

• I sometimes swap the cashew base for hummus when I want something quick and nut-free.

• For a spicy kick, I add chili flakes or drizzle with hot chili oil before serving.

• I love adding roasted garlic cloves directly on top for extra depth of flavor.

• For a Mediterranean twist, I top the pizza with olives, artichokes, and sun-dried tomatoes.

Storage/Reheating

Leftovers keep in the fridge for up to 3 days in an airtight container. To reheat, I place slices in a skillet over medium heat until the crust crisps up again, or warm them in the oven at 350°F. I avoid the microwave since it softens the crust too much.

FAQs

Can I make the white sauce ahead of time?

Yes, I often prepare the sauce up to 3 days in advance and store it in the fridge. It thickens slightly but loosens back up when spread on the pizza.

Do I have to soak the cashews?

Soaking helps create a smoother sauce, but if I’m short on time, I boil the cashews for 10 minutes to soften them quickly.

Can I use gluten-free crust?

Absolutely. I’ve used gluten-free pizza dough and the results are just as delicious.

Is this pizza freezer-friendly?

Yes, I freeze baked slices wrapped in foil for up to 1 month. I reheat them in the oven for a crispy finish.

What’s the best plant milk to use?

I prefer unsweetened almond or oat milk because they’re neutral, but soy milk also works well.

Conclusion

The best vegan white pizza is creamy, flavorful, and completely customizable. With its silky garlic sauce, crisp crust, and colorful toppings, it’s a plant-based recipe I love making again and again. Whether I’m cooking for friends or enjoying a cozy night in, this pizza always feels like the ultimate comfort food—no cheese required.