Pumpkin Cashew Cream Sauce (Vegan/Gluten-Free)

Looking for a delicious and creamy sauce that is both vegan and gluten-free? Look no further than this pumpkin cashew cream sauce! Made with wholesome ingredients like cashews, pumpkin puree, and nutritional yeast, this sauce is packed with flavor and nutrients.

 

Why This Recipe Is a Healthy Choice

This pumpkin cashew cream sauce is a healthy choice for a number of reasons. First, it is made with wholesome ingredients like cashews, pumpkin puree, and nutritional yeast, which are all packed with nutrients.
Cashews are a great source of healthy fats, protein, and fiber, making them a nutritious and satisfying addition to any dish. Pumpkin puree is rich in vitamins A and C, as well as fiber, making it a great choice for a healthy and delicious sauce.
Nutritional yeast is a vegan source of B vitamins, including vitamin B12, making it a great addition to a plant-based diet. Additionally, this sauce is free from dairy and gluten, making it a great option for those with dietary restrictions.

 

What You'll Need

• 1 cup of raw cashews (soaked in water for at least 2 hours)
• 1 cup of pumpkin puree
• 1/2 cup of unsweetened almond milk
• 1/4 cup of nutritional yeast
• 1 tablespoon of olive oil
• 1 clove of garlic (minced)
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cayenne pepper (optional)

 

How to Make It

1. Drain and rinse the soaked cashews.
2. Add the cashews, pumpkin puree, almond milk, nutritional yeast, olive oil, minced garlic, salt, black pepper, cinnamon, nutmeg, and cayenne pepper (if using) to a blender or food processor.
3. Blend until smooth and creamy.
4. Taste and adjust seasonings as needed.
5. Serve over pasta, vegetables, or as a dip.

 

Bonus Tips

• If you don't have a high-speed blender or food processor, you may need to add more almond milk to help the sauce blend smoothly.
• This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• You can use any type of unsweetened non-dairy milk in place of the almond milk, such as coconut milk or soy milk.

 

Perfect for pasta, vegetables, or as a dip, this pumpkin cashew cream sauce is sure to become a new favorite in your kitchen.