Vegan Chef's Mushroom Pizza with Cashew Cream White Sauce
Here's proof that you don't have to compromise on richness when making a vegan pizza!
Millennium cooking class buddy, C and I, made this delicious pizza with fresh vegan pizza dough, a cashew cream white sauce made with shallots, white wine, nutritional yeast, truffle salt and white pepper. Topped with Mycopia Organic Chef's Sampler mushrooms (consisting of King Trumpet, Velvet Pioppini, Alba clamshell and Forest Nameko mushrooms), sauteed with olive oil, fresh rosemary, green garlic, salt and pepper.
We added pea greens post-baking to provide a wonderful fresh contrast to the rich creamy extravagance of the pizza.
Needless to say, there were no leftovers!