One small Pumpkin
1 Cup of Cashews
4 Cloves of Garlic
4 Tbsp Nutritional Yeast
Salt and pepper to taste
Tricolored GF Noodles
Frozen Peas (Optional)
Soak your cashews in hot water for a couple hours or overnight. Wash and chop the pumpkin. Coat with Olive Oil and bake in the oven for 1 hour at 375 F. Prepare your pasta. Rinse your cashews and add to a blender with your roasted pumpkin, Garlic, Nutritional yeast, salt and pepper. Add plant based mylk or water to thin if needed. Blend. Mix your pasta and sauce together with any other additional grilled or steamed veggies. Top with some pepper and or Red Pepper flakes. Enjoy!
This sauce can also be used as a vegan queso dip.
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