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.
** 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.
HAPPY RECIPE SEARCHING!
Here you will find recipes either created by me or from ones I have found and changed up to my liking. I try to use ingredients that are usually 95% organic (lessen that toxic load!), very little unrefined sugars used and the majority of these are GLUTEN FREE. We eat legumes, grains, nuts, seeds, grass fed organic meats, pasture raised eggs, very small amounts of organic dairy, and lots of fruits and veggies! You can always change up the recipes to fit your lifestyle or taste buds! Thanks for supporting me and my art through food!