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Vegan White Pizza Sauce

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Vegan White Pizza Sauce is a tangy garlicky recipe that makes the most flavorful base to a pizza. It will meet all of your culinary needs.

Vegan White Pizza Sauce is in a clear ringed creamer glass container. Sitting on a brown beaded wooden mat. A hern chopper and more sauce is in the background.


Is there anyone who doesn't like pizza? I mean, it is so versatile. I'll admit I didn't try pizza until I was 15 years old but I think I've made up for it in all the years after that.

One of my missions is to come up with ten very different recipes for vegan pizza. Maybe even more. That's how much I like it.

There are two links posted with pictures down below this recipe so you might want to check them out too.

Pizza is fun to make and fun to eat. It's kind of a creative outlet to have your crust/dough all laid out as you start to add layers. Anything that comes to mind.

Just about everything works and the combinations seem endless.

My next pizza is starting with a white pizza sauce that is packed full of flavor. That is this recipe that I am posting here. The sauce starts with cashews and ends with chopped fresh herbs.

Are you intrigued? Click here for my Vegan Veggie White Pizza Recipe and you will see how I used this Vegan White Pizza Sauce first.

Three slices of pizza stacked on top of each other and served with white sauce for the base.

What are some other ways to use Vegan White Pizza Sauce?

It is perfect as a sandwich spread. I've used it on bean burgers and also on roasted veggie hoagies.

You know when you have crispy tofu? Well, this is delicious to use for some dunking.

Mash a little bit in the potatoes for your roasted potato skins.

Spread it on flatbread, add a few veggies, roll it up and take a bite.

Mix a little Za'atar in white pizza sauce to use with your french fries.

Last but not least, you can also use it as a dip and dunk vegetables to your hearts' content. Let me know if you find another delicious way to use this sauce. I don't want to miss out!

Vegan White Pizza Sauce is filling up a small clear glass bowl with a ladle tipped inside just waiting to serve up the delicious sauce.

This post contains affiliate links. Read my disclosure policy here.

Can You Freeze White Pizza Sauce?

  • A resounding Yes!
  • IF FREEZING:
  • Package in rigid sided containers as defined in my article Preparing Food for the Freezer ½ cup freezer jars would be ideal.
  • You can take out one or two jars to defrost when pizza night is approaching.
  • TO PREPARE AFTER FREEZING:
  • Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
  • Ready to use when defrosted. This is also a great vegetable dip.

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Vegan White Pizza Sauce is filling up a clear glass rippled antique gravy holder. It's sitting in front of another holder with a ladel for more enjoyment.
Vegan White Pizza Sauce is in a clear glass ridged creamer with more sauce and a scoop behind.

Vegan White Pizza Sauce

Ginny McMeans
Vegan White Pizza Sauce is a tangy garlicky recipe that makes the most flavorful base to a pizza.
5 from 9 votes
Print Save
Prep Time 15 mins
Total Time 15 mins
Course Sauces, Dressings, Condiments
Cuisine Pizza
Servings 3 Cups
Calories 366 kcal

Ingredients
  

  • 1 cup cashews raw
  • 1 ¼ cups almond milk unsweetened
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • pinch ground black pepper
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Soak the cashews in water for at least 4 hours to overnight.
  • Drain the cashews and place in a food processor.
  • Pulse a few times until it is finely chopped
  • Add the remaining ingredients and blend until a smooth sauce.
  • When completely smooth stir in the fresh herbs and it is done.

Notes

IF FREEZING:
Package in rigid sided containers as defined in my article Preparing Food for the Freezer ½ cup freezer jars would be ideal.
You can take out one or two jars to defrost when pizza night is approaching.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
Ready to use when defrosted. This is also a great vegetable dip.

Nutrition

Serving: 1CupCalories: 366kcalCarbohydrates: 19gProtein: 10gFat: 29gSaturated Fat: 4gSodium: 141mgPotassium: 345mgFiber: 2gSugar: 2gVitamin C: 0.7mgCalcium: 141mgIron: 3.3mg
Tried this recipe?Let us know how it was!

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Antipasto Pizza is yet another way to enjoy an all-time favorite. Five toppings contrast perfectly – from the mild chickpea to the rich sun-dried tomato.
Antipasto Pizza in a very close up picture of the tips of at least seven pieces of pizza piled with the flavors of antipasto, artichoke hearts, black olives, chickpeas and sundried tomatoes.

Mexican Style Baby Shiitake Mushroom Pizza
Mexican Style Baby Shiitake Mushroom Pizza has a good head start with the use of naturally spicy Shiitake mushrooms. Tasty, great and easy.
Mexican Style Baby Shiitake Mushroom Pizza with a close up of pizza slices showing lots of veggies on a red sauce. Veggies such as shitake mushrooms, black beans, tomatoes and parsley.

Vegan White Pizza Sauceis served up in a clear retro ringed creamer. There is also a round glass bowl behind with a ladle sitting alongside.
Two photos one above the other with white sauce in a clear glass creamer at differnet angles.

Reader Interactions

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    Recipe Rating




  1. Catherine

    Could you use this as a replacement for white sauce in a lasagne?

  2. Ginny McMeans

    Yes, you can! It would be a bit more tangy than the original but deliious.

  3. Nicole Callen

    We love it! Found that we enjoy it with a little more garlic, nutritional yeast and lemon juice as the nuts are so sweet. Thank you for the recipe that will be one of our favorites on just about everything.

  4. Ginny McMeans

    That is great Nicole. I use it all the time too 🙂 Thanks for letting me know!

  5. mel

    Do we have to use the yeast? Would the recipe work w/out it? Thank you, it looks & sounds delicious.

  6. Ginny McMeans

    It does add flavor but you can taste at the end and make your own decision Mel.

  7. Rosie Hutchins

    I use this sauce as the ricotta layer in my vegan lazagna. Yummy!

  8. Ginny McMeans

    That sounds fantastic Rosie. I love this sauce!

  9. Christine

    How long would you say this lasts in the fridge ?

  10. Ginny McMeans

    I would say up to 5 days Christine.

  11. Siena

    5 stars
    This is the best sauce ever! We put it on everything and use it as a dip too!

  12. AnnMarie

    Could you use soy milk instead of almond milk?

  13. Ginny McMeans

    Yes, definitely AnnMarie.

  14. HB

    5 stars
    Thanks for sharing this recipe, it really is a very versatile sauce. I spread it on pita to make vegan pizzas and the next day I used the left-over sauce to make a vegan Mac n cheese....just mixed it with macaroni and butternut squash, topped with Panko and baked it in the oven at 350F for 20-25 mins. As the sauce thickened in the fridge overnight, I used some reserved pasta water to thin it out for the Mac n cheese. Delicious sauce, will definitely be making again!

  15. Emily

    Is there a substitute for the cashews?

  16. Ginny McMeans

    You could use any nut you'd like but the flavor would change a bit according to the nut Emily. The sauce also won't be as smooth as cashews because they 'disappear' completely when processed and become a smooth sauce.

  17. Myrna

    Can you use almond flour instead or another grain free flour?

  18. Ginny McMeans

    Yes Myrna, that would work.

  19. Ellie

    What kind of flour do you use?

  20. Ginny McMeans

    Just an all-purpose flour but any can be used Ellie.