Like a lot of folks, the older I get the harder it’s become to digest dairy. It makes me a bit sad because cheesy creamy sauces are delightful, but ultimately I’m grateful for this development. Limiting dairy in my diet has led me to a whole world of creativity and possibilities! This Cheesy Vegan Cashew Pumpkin Sauce is a product of that creativity.
This sauce is rich and fatty with a smooth cheesy pumpkin flavor. It takes an hour for the cashews to soak and soften, but blending your sauce up only takes 10 minutes max, so what’ve you got to lose? This sauce is a wonderful savory spread on toasts and sandwiches but is also delightful as a main sauce in pasta dishes. It’s healthy, easy, and won’t give you that classic cheesy stomach ache after eating a dairy based sauce.
Tell me below in the comments, do dairy based sauces upset your digestion and what do you do to combat it?
Ingredients
- Cashews
- Pumpkin puree
- Garlic powder
- Onion powder
- Cinnamon
- Salt
- Nutritional yeast
- Unsweetened cashew milk
. It can be easy, especially if buying from a bulk section of the grocery store, to accidentally get salted or spiced cashews. This recipe calls for unsalted cashews, so make sure to double check what you’ve got before buying. If you live nearby a Costco, they’ve got a great deal on these nuts.
. You can use whatever puree you like best, but if Farmer’s Market Organic Pumpkin Puree is in your area, I highly recommend trying it out! It’s got a great texture that’s easy to work with.
How to Make this Sauce
In order to make this sauce and have it come out smooth and creamy, you’ve got to soak the cashew first. You can soak them in room temperature water for hours, but another much faster option is to boil some water, then pour it over the cashews and partially cover with a lid for about an hour.
Once you’ve soaked and softened the cashews, drain them and add them to a blender with all the other ingredients. Simply blend it all up into a smooth sauce. To incorporate the bits of puree and spices that are flung around the sides of the blender, I recommend using a spatula to push it all back down next to the blades.
What to Pair this With
This sauce is a key ingredient in my recent Vegan Pumpkin & Sage Casserole, so that is recommendation number one. If you’re looking for a more easygoing and casual pairing, this sauce can be thrown into any weeknight pasta dinner with some leafy greens and sausage of choice. It can also be used as a spread of sandwiches.
Cheesy Vegan Cashew Pumpkin Sauce
Equipment
- Blender
Ingredients
- 1 cup cashews, soaked 1 hour in boiled water
- 2 cups canned pumpkin puree, Farmer's Market brand recommended
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 1 1/4 tsp salt
- 1 tsp onion powder
- 1/3 cup nutritional yeast
- 3/4 cup unsweetened cashew milk
Instructions
- Boil 3-4 cups water and pour over a bowl of cashews. Cover with a lid or kitchen towel and soak the cashews for an hour to soften.
- Strain the cashews and add nuts and all other ingredients to a blender or food processor. Blend until smooth.