Pumpkin Cheese Sauce

I created this sauce a couple years ago when I was looking to make a mac and cheese but was out of carrots & potatoes for the cashew sauce. I tried pumpkin in the creamy sauce instead and it was like WHOA! I didn't realize pumpkin was so versatile and could be used in a savory way. I haven't turned back. This sauce is so good over pasta or drizzled on nachos or tacos!

You can also make this a more thick spread or dip by cutting the milk in this recipe down to 1/2 cup. 

SAUCE

• 1 small yellow onion, chopped
• 3-4 garlic cloves, minced
• 1 cup cashews, soaked and rinsed
• 1 cup pumpkin puree
• 2.5 cups plant based milk**
• 3 Tbsp nutitional yeast
• 1-2 tsp apple cider vinegar***
• 1-2 tsp pink salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper
  

** You can sub some or all of it out for veggie broth if you want to cut down on the fat content. I used homemade cashew milk in this recipe.
*** Try 1 tsp and taste. I like it on the tangy side so I use 2 tsp. You can sub for lemon juice if you want as well.


DIRECTIONS:

1. In a small pan, saute the onion and garlic in a Tbsp coconut oil. You can use broth if you want instead. Cook until soft, about 5 minutes.
2. In your high speed blender add all the remaining ingredients plus the cooked onion and garlic. Blend on high until creamy and smooth. Taste and adjust salt and pepper.
3. Store in a jar in the fridge for up to a week!