Cashew-Based Creamy Pumpkin Alfredo Sauce
Ingredients
- 1 cup cashew cream
- 6 tablespoons pumpkin purée
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- pasta water to thin, about 1/2 cup
- sea salt to taste
- pepper to taste
Cashew cream
- 2 cups cashews, soaked for at least 4 hours
- 1 garlic clove
- 1/2 cup water
- sea salt to taste
Preparation
In a powerful blender, blend 2 cups of soaked cashews, 1 garlic clove, 1/2 cup water, and sea salt to taste to make cashew cream.
Use 1 cup of the cashew cream for the pumpkin alfredo sauce and reserve the rest in the refrigerator for up to 1 week.
Blend 1 cup cashew cream with pumpkin purée, nutritional yeast, sea salt, and pepper.
Cook ravioli or pasta according to package instructions
When ravioli or pasta is done, reserve 1/2 cup of pasta water and add as much as needed to the sauce to achieve desired texture, then adjust sea salt as needed.
Optionally, toss the ravioli or pasta in grass-fed butter or ghee before serving and top with grated parmesan and fresh basil.
