Cheesy Pumpkin Sauce

This cheesy pumpkin sauce is creamy and incredibly versatile. It can be stirred through pasta dishes and risottos, used on sandwiches, tacos or nachos, and it’s even great as a dip!

The main ingredients of the sauce which give it its cheesy and creamy flavour and consistency are pumpkin, cashews and nutritional yeast. These are blended together with plant-based milk, vegan butter and garlic. This sauce is also a great way to sneak some veggies into your kids meals, they’ll love this in a mac and cheese, or on top of some nachos.

How to make the Cheesy Pumpkin Sauce?

First things first, ensure you soak your cashews for a minimum of four hours. This will make the sauce extra creamy.

Dice a butternut pumpkin and place on an oven tray, lightly coat with olive oil and then bake in the oven until it starts to brown. This should take around 30 minutes. While butternut pumpkin is preferred, you can also use jap pumpkin or kent pumpkin for the sauce.

In a high-powered blender, combine the cashews, baked pumpkin, nutritional yeast, plant-based milk, vegan butter, garlic, salt and pepper. You could also experiment with some extra flavours, such as curry powder or smoked paprika pending on the dish you are using the sauce in.

Prepping and Storing

This sauce will store for up to a week in the fridge and is also freezer friendly. Make double the batch to have on hand for a quick and easy lunch or dinner. Simply stir the sauce through some pasta or a risotto, or use it to top some tacos or nachos for some extra veggie goodness. 

If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!