Creamy, luscious pumpkin alfredo sauce without a lick of dairy! Perfect on pasta or other cooked grains, or as a cheesy sauce on steamed vegetables.
- 1 tbsp extra virgin olive oil
- 5 medium garlic cloves, finely chopped
- 1 cup raw cashews, soaked and drained
- 1 cup filtered water, plus more as needed
- 1 tsp fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 3 tbsp freshly squeezed lemon juice
- 1 1/3 cups pumpkin puree (homemade or store-bought)
- 1/4 tsp ground nutmeg
- Warm the oil in a small saucepan over medium heat. Add the chopped garlic and saute until lightly browned. Set aside.
- Place the drained cashews, water, salt, pepper, nutritional yeast, Dijon mustard, and lemon juice in a blender. Blend until very smooth and creamy.
- To the cashew cream, add the sauteed garlic, pumpkin puree, and nutmeg. Blend again until smooth and creamy, adding more water, as needed, to form an alfredo sauce consistency. Taste and add additional salt if desired (I ended up adding about 1/4 tsp more salt).
- Transfer the sauce into an airtight glass jar and cover until ready to use.
Make sure to soak the cashews for 4 hours in cold water or 1 hour in boiling water before beginning the recipe.
The sauce keeps, covered, in the refrigerator for up to 1 week. You can also probably freeze the sauce for future use.
Refrigerated sauce thickens considerably. To thin, simply whisk in some water or unsweetened non-dairy milk.
If you are serving the sauce on pasta, warm up the alfredo sauce in a separate saucepan, then pour over just-cooked pasta noodles right before serving.
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