This vegan white pizza combines creamy bechamel sauce, tofu ricotta, and a sprinkling of vegan mozzarella with fresh spinach and basil for an easy and delicious pizza you won't believe is entirely plant-based!
Ingredients
One refrigerated pizza crust (I used Trader Joe's brand)
Bechamel Sauce
¼ cup (4 tbsp) vegan butter
½ a red onion, diced finely
3 garlic cloves, minced
¼ cup corn starch
2 cups unsweetened almond milk
1 tbsp lemon juice
1 tbsp nutritional yeast
Salt and pepper, to taste
Tofu Ricotta
3.5 oz (1/4 a 14-oz block) extra firm tofu, crumbled
1 tsp lemon juice
Salt and pepper to taste
Toppings
½ cup packed baby spinach
½ cup vegan mozzarella shredded cheese (I used Daiya)
8-12 basil leaves
Instructions
Remove dough from fridge and let rest at room temperature for 20 minutes minimum.
Preheat oven to 425 F.
For bechamel, combined butter, onion, and garlic over medium heat and sauté till onion begin to become translucent.
Add cornstarch and stir until a paste (a roux) forms.
Add almond milk, nutritional yeast, lemon juice, salt, and pepper and bring heat down to low, whisking until thickened. Turn heat off and let sauce continue to thicken. Adjust seasonings.
Combine tofu ricotta ingredients and set aside.
Roll out dough on a well floured surface and transfer to parchment paper lined baking sheet.
To assemble, ladle bechamel over top (you will have extra sauce). Next, add some spinach and tofu ricotta. Lastly, top with lots of daiya.
Bake for 8-10 minutes and cool on wire rack before topping with fresh basil and serving.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-white-pizza-with-spinach-basil/