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Cheesy Pumpkin Sauce

Cheesy Pumpkin Sauce

This pumpkin sauce is cheesy, 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!
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Prep Time 10 minutes
Cook Time 30 minutes
Soak Cashews 4 hours
Course Dinner, Lunch, Snack
Cuisine American
Servings 1

Equipment

  • High-speed blender
  • Oven tray
  • Tablespoon
  • 1/4 teaspoon
  • 1 cup

Ingredients
  

  • 1 butternut pumpkin, diced
  • 1/2 cup cashews, soaked
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan butter
  • 2 garlic cloves, crushed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup plant-based milk

Instructions
 

  • Soak cashews in a bowl of filtered water for a minimum of four hours, or overnight.
  • Preheat oven to 180 degrees Celsius.
  • Place the diced butternut pumpkin on an oven tray and lightly coat with olive oil. Bake in the oven for 30 minutes or until starting to brown.
  • In a high-powered blender, combine the drained soaked cashews, baked butternut pumpkin, 2 tbsp nutritional yeast, 2 tbsp vegan butter, 2 garlic cloves, 1 cup plant based milk, salt and pepper. Blend until smooth.
  • Use straight away, or store in a jar in the fridge or freezer.