Pumpkin Cashew Cream Sauce

Alright, the pumpkin faze needs to calm down before I go into pumpkin coma! Actually that’s a lie…keep them coming!

This is a simple, satisfying, and quick dinner recipe that can be enjoyed as is or with a sprinkle of smoked paprika for a little kick. Add whatever herbs (I used chopped dill) for a more complex flavor. This sauce is perfect over any cooked pasta, used as a dip, or poured over fresh veggies.

Pumpkin Cashew Cream Sauce

Pumpkin Cashew Cream Sauce

1 cup cashews, soaked overnight
1 clove garlic, minced
3 tbsp pumpkin puree
1 tbsp Nutritional Yeast
juice of half lemon
1/4 tsp salt

Thoroughly wash soaked cashews in fresh filtered water and drain.

Add remaining ingredients in a high speed blender and blend until smooth. Add more salt and pepper to your liking.

Optional: *For a more thickened sauce, transfer mixture to a small pot and heat for about 2-3 minutes on high heat. Stir occasionally. Pour over favorite pasta of choice and enjoy!

xoxo Sarah


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