Vegan Pizza With Cashew Cream

This colorful vegan pizza has become my go-to for weekend dinners when I want something that feels indulgent but uses mostly vegetables from my garden. The combination of roasted broccoli, sweet corn kernels, and tangy sun-dried tomatoes creates such a satisfying meal that even my carnivore friends ask for the recipe. What really makes this special is the cashew cream that replaces traditional cheese without anyone missing it.

I discovered this combination during a late summer when my garden was overflowing with vegetables and I needed to use them up quickly. Now my family requests this pizza at least twice a month, and I love how the broccoli gets those crispy edges while the corn stays sweet and the jalapeño adds just enough heat.

Ingredients

• 1 small head broccoli, florets and stems chopped: The stems are just as delicious as the florets when diced small and add extra nutrition
• ⅓ cup cherry tomatoes, halved: Choose firm tomatoes that won't release too much moisture during baking
• Fresh corn kernels from 1 ear: Nothing beats the sweetness of fresh corn, but frozen works in a pinch
• ¼ cup red onion, coarsely chopped: Red onion becomes sweet and mild when roasted
• ½ jalapeño pepper, thinly sliced: Remove seeds for less heat or keep them for more spice
• 4 oil-packed sun-dried tomatoes, diced: The oil adds flavor so don't drain them completely
• Extra-virgin olive oil: Use the good stuff for drizzling and brushing
• Sea salt and freshly ground black pepper: Season generously for best flavor
• 1 pound pizza dough: Fresh dough from the grocery store works perfectly
• Cashew cream: This replaces traditional cheese and adds incredible richness
• ½ cup fresh basil leaves: Save some for garnish after baking
• 2 tablespoons fresh thyme leaves: Adds aromatic earthiness
• Red pepper flakes: Optional but recommended for a little kick

Step-by-Step Instructions

Preheat Your Oven:

Set oven to 450°F and let it heat completely. This high temperature is crucial for getting a crispy crust and properly roasted vegetables that develop those delicious caramelized edges.

Season the Vegetables:

Combine all chopped vegetables in a medium bowl with a generous drizzle of olive oil, salt, and pepper. Toss everything thoroughly until each piece is coated. Taste a piece of broccoli to check seasoning. The vegetables should taste well-seasoned on their own since this builds the flavor foundation for your entire pizza.

Prepare the Pizza Base:

Stretch your pizza dough onto a 14-inch pan, working from the center outward. Don't worry about perfect circles. Brush the outer edges lightly with olive oil to help them brown beautifully. Spread a thin layer of cashew cream in the center, leaving about an inch border. You want just enough to help vegetables stick without making the center soggy.

Add the Toppings:

Distribute the seasoned vegetables evenly over the cashew cream base. Don't pile them too high or they won't cook properly. Each piece should have contact with the pizza surface for even roasting.

Bake Until Golden:

Slide into the preheated oven for exactly 15 minutes. Watch for the crust edges to turn golden brown and the broccoli to develop those coveted crispy tips. The vegetables should look roasted but not dried out.

Finish and Serve:

Remove from oven and immediately drizzle with remaining cashew cream. If it's too thick, stir in a teaspoon of water. Scatter fresh basil and thyme leaves over the hot pizza so they release their aromatic oils. Add a pinch of red pepper flakes if you like heat. Slice and serve while still warm.

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The sun-dried tomatoes are what really make this pizza special for me. They bring an intense, concentrated tomato flavor that fresh tomatoes just can't match. I learned this trick from an Italian friend who taught me that the oil from sun-dried tomatoes is liquid gold for cooking.

Storage and Reheating

This pizza keeps well in the refrigerator for up to three days wrapped in foil or stored in an airtight container. To reheat, place slices on a baking sheet in a 400°F oven for about 8 minutes until the crust crisps up again. Avoid microwaving as it makes the crust soggy and doesn't restore that lovely texture contrast between the crispy crust and tender vegetables.

Creative Substitutions

Feel free to swap vegetables based on what's in season or in your refrigerator. Roasted bell peppers work beautifully in place of the cherry tomatoes, and thinly sliced zucchini or yellow squash can replace the broccoli. For the cashew cream, you can substitute with a good quality store-bought vegan cream cheese if you're short on time. Just thin it with a little plant milk for easier spreading.

Perfect Pairings

This pizza pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. The peppery greens cut through the richness of the cashew cream beautifully. I also love serving it alongside roasted chickpeas seasoned with smoked paprika for extra protein. A crisp white wine or light beer complements the vegetable flavors without overwhelming them.

The Secret to Success

Using a perforated pizza pan was a game changer for me. Those holes allow hot air to circulate directly under the crust, creating that perfect crispy bottom that holds up to all the delicious toppings. If you don't have one, preheating a regular baking sheet or pizza stone works well too. The key is having a very hot surface when the dough first hits it.

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Frequently Asked Questions About Recipes

→ Can I make the cashew cream ahead of time?

Yes, the cashew cream can be prepared up to 3 days in advance and stored in the refrigerator. If it thickens, simply stir in a little water before drizzling over the pizza.

→ What type of pizza dough works best for this dish?

Fresh store-bought dough from Whole Foods or Trader Joe's works excellently. You can also use homemade dough or even cauliflower crust for a lower-carb option.

→ How do I prevent the vegetables from making the crust soggy?

Ensure vegetables are well-seasoned and coated with olive oil before baking. Use only a thin layer of cashew cream as the base to avoid excess moisture in the center.

→ Can I substitute other vegetables for the broccoli?

Absolutely! Try roasted bell peppers, zucchini, mushrooms, or cherry tomatoes. Just ensure they're cut to similar sizes for even cooking.

→ Why add the cashew cream after baking instead of before?

Adding the cashew cream drizzle after baking preserves its creamy texture. Baking it in the oven can cause it to lose its smooth, luxurious consistency.

→ How spicy is this pizza with the jalapeño?

The jalapeño adds mild heat that's balanced by the creamy cashew sauce and sweet vegetables. Remove seeds for less heat or add more slices for extra spice.