Vegan Mushroom Pizza with Creamy Roasted Garlic Sauce

For the Creamy Roasted Garlic Sauce

• 1 head Garlic
• 1/2 cup Cashews soaked for at least one hour
• 1/2 cup Water
• 2 tsp Miso paste yellow
• 2 tbsp Nutritional Yeast
• 2 tbsp Lemon Juice
• 1/8 tsp Sea Salt

For the Pizza:

• 8 Cremini Mushrooms sliced thin
• 4 King Oyster Mushrooms sliced
• 75 g Beech Mushrooms
• 1 tbsp Rosemary fresh, chopped
• 1 tbsp Thyme fresh, chopped
• 1 tsp Extra Virgin Olive Oil for drizzling, optional
• pinch Sea Salt as finishing, optional
• 1/2 block Black Garlic Cashew Cheese for topping, optional
  

For the Garlic Sauce

1. Preheat the oven to 400ºF (204ºC). Chop the top part of the garlic bulb off to expose some of the cloves. Wrap in a piece of aluminum foil and drizzle with avocado oil or extra virgin olive oil. Close the aluminum foil up around the garlic, leaving just a small opening at the top. Place in the oven and cook for 30 minutes, until garlic is softened. Let cool slightly, and then use a fork to scoop out the individual cloves.
2. In a blender, add half of the garlic cloves from the roasted garlic, along with all other ingredients for the sauce. Blend on high until smooth and creamy and adjust the salt to your preference. Set aside.

For the Pizza

1. In a skillet over medium heat, add the mushrooms with a drizzle of extra virgin olive oil and cook for about 5 to 6 minutes, until cooked through. Add half of the chopped herbs (both rosemary and thyme) and stir to combine.
2. Take out the pizza dough and spoon the garlic sauce on top, smoothing it out with the back of a spoon as you go. Add the mushrooms on top along with the remaining herbs. Place in your oven and cook according to package directions.
3. Remove the pizza from the oven and allow it to cool slightly. Then add the cashew cheese on top, drizzle with extra virgin olive oil and sprinkle the sea salt. Enjoy!