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White Pizza Sauce

 

Imagine ribbons of fresh basil intersecting the ribbons of crispy kale.


With the garden bursting with squash and kale, I set out to find a lightened-up version of a white pizza sauce. The one that sounded best was this recipe from Vegan in the Freezer. Vegans, follow that link for the original vegan version. I didn't have cashews, so I substituted sour cream for that part. I also eliminated the flour to make it safe to taste raw, and reduced the amount of almond milk to avoid making it too runny after the previous two changes.

It's SO good. Full of flavor and brings out the freshness of the vegetable toppings. The recipe yielded enough for two pizzas, so I was planning to freeze half, but we are craving more so I'm just leaving it in the fridge for a few days before making another pizza.


The Recipe (adapted from Vegan in the Freezer): (yields enough for 2 pizzas)
3/4 c sour cream
3/4 c almond milk
1 tb nutritional yeast 
1 tb lemon juice
1 tsp garlic powder
1/4 tsp onion powder
2 tb extra virgin olive oil
1 tsp salt
black pepper to taste
1 tb fresh parsley
1 tb fresh basil

  • Put everything in blender. Blend until smooth.
  • Use as sauce in pizza. Goes well with squash (sliced, salted, and allowed to drain for at least 30 minutes) and kale (cut into ribbons and sprinkled on top so it gets crispy).

The Verdict:
Overall grade: A
Overall reason: Amazing flavor, not too unhealthy
Time to prepare: 5 minutes for sauce, 20ish minutes for pizza
Husband quote: "The sauce is really good, but what I really love is the crispy kale. It's basically like crispy pepperoni."

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