In a small pot, bring 4 cups water to a boil. Remove from heat, add cashews and allow to soak for about 30 minutes. In a skillet, warm 1 teaspoon oil over low heat. Add the garlic and cook for 2-3 minutes, until fragrant. Remove from heat and set aside. Strain excess water from cashews, rinse, then add them to the bowl of a high speed blender along with cooked garlic and remaining ingredients. Blend on high until smooth, scraping down the sides as needed. Add more water as needed to thin.

Preheat the oven to 400°F then line two baking sheets with parchment paper. In a small bowl, combine one tablespoon oil, 2 tablespoons tamari, 1/2 teaspoon smoked paprika and a sprinkle of salt & pepper. Whisk together then add the sliced mushrooms and toss until evenly coated. Spread them out on one of the baking sheets and set aside.

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoons pure maple syrup, and 1 tablespoon oil. Add the brussels sprouts and toss until evenly coated. Spread them out on the remaining baking sheet. Bake the mushrooms and brussels sprouts in the oven for 20 minutes, stirring halfway through.

Meanwhile prepare the caramelized onions by warming 1 tablespoons oil in a skillet over medium heat. Add the onion, sprinkle with coconut sugar and cook for about 10 minutes, until golden brown.

Bake the naan in the oven at 400°F for 5 minutes on each side (or pizza dough for 10 minutes). This step keeps the cream from making the dough soggy. Top with white garlic cashew cream, caramelized onions, brussels, and shiitake bacon. Bake in the oven for 5 more minutes, until heated through. Serve warm and enjoy!