Step 1

Blend the cashews and water on high until smooth, then pour into another container (such as a measuring cup) and set aside.

Step 2

Without cleaning the blender, put the olive oil, garlic, salt, oregano, and crushed red pepper in, along with a couple tablespoons of tomatoes. Blend until smooth and emulsified. Add the rest of the tomatoes and their juice, and pulse a few times in the blender. The tomatoes do not need to be fully smooth.

Step 3

In a medium pot over medium heat, mix the vodka and cashew cream together, and simmer for 3-4 minutes until thick and fragrant.

Step 4

Stream in the tomato sauce, and add the vegan parmesan. Bring to a boil, then lower the heat to a simmer and cook for 30 minutes, partially covered and stirring occasionally. Taste and adjust seasoning if desired. Leave to cool until ready to make pizzas.

Step 5

Heat a large skillet over medium heat. Add the oil, onions, and a pinch of salt. Cook, stirring occasionally, until the onions are wilted, about 5 minutes.

Step 6

Turn the heat down to medium low, and cook, stirring every few minutes, for 15-20 minutes, or until soft, brown, and fully caramelized. Remove from heat and set aside until ready to assemble pizzas.

Step 7

Preheat oven to 550 ºF (or as hot as your oven goes) or a full hour to fully saturate the oven with heat, with the rack positioned one level above the middle. If using a pizza stone, make sure that's in the oven as it preheats.

Step 8

Stretch out the pizza, 10 oz of dough makes one ~12" pizza.

Step 9

Place dough on baking sheet if using, or prepared pizza peel if baking on a stone.

Step 10

Spread the vodka sauce on the dough. Place caramelized onions over the sauce. Then, sprinkle on cheese. Add crumbled veggie burger.

Step 11

Bake for 8-10 minutes, keeping a close eye on it at the end.* You can turn to broil for the last 1-2 minutes if you want additional melting and browning.

Step 12

As soon as it's out of the oven, add the basil.