Dairy Free Pumpkin Pasta Sauce {with Cashews}
This Simple and Delicious Pumpkin Pasta Sauce could not be easier! Paired with pasta of your choice, this creamy pumpkin Alfredo sauce makes the perfect dairy and gluten free fall recipe.
Servings: 4
Calories: 168kcal
Ingredients
- ½ heaping cup pumpkin puree
- ½ cup raw cashews soaked
- 1 1/4 - 1/2 cup dairy free milk of your choice *
- 2 – 3 cloves of garlic minced
- 2 sprigs of fresh sage
- Salt and pepper to taste
- 1 tsp pumpkin spice
- 2 tbsp nutritional yeast optional **
Instructions
- Soak raw cashews overnight (or 6+ hours) in warm water and a pinch of salt. Drain and rinse. Set aside.
- In a saucepan, heat 2 tbsp olive oil, add minced garlic, and sage. Saute for 1 -2 minutes on medium heat. Be careful not to burn the garlic.
- Stir in Pumpkin puree. Turn off the heat and remove the sage.
- In a high speed blender, add the pumpkin garlic sage mixture, raw cashew, salt pepper pumpkin spice and nut milk. Blend on high for a minute or until creamy.
To serve:
- Heat the sauce on medium to low heat and reduce the sauce to your preferred consistency in the sauce pan and add cooked pasta. Stir well.
- Or you can just pour it over pasta without heating (It will not be as creamy).
- Enjoy!
Video
Notes
1. * You can use vegetable stock (vegan) or bone broth for additional flavor. You can make the sauce to your preferred consistency by adding more or less of broth. OR heat the sauce in a pan to reduce it to your preferred thickness before adding pasta.
2. ** To make it cheesy, add nutritional yeast while blending.
3. Sage adds a nice earthiness to this pumpkin Alfredo sauce, but if you don't have fresh sage on hand or don't like the taste of it, you can omit it.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 133mg | Fiber: 3g | Sugar: 2g