A delicious creamy pumpkin cashew alfredo that is dairy-free and perfect with pasta. This sauce pairs well with sweet potato or butternut squash ravioli, creating a rich and flavorful dish that everyone will love.
1: For the cashew cream, in a powerful blender blend 2 cups soaked cashews (soak for at least 4 hours), 1 garlic clove, 1/2 cup water, and sea salt to taste.
2: Use 1 cup of the cashew cream for the pumpkin alfredo; reserve the rest in the refrigerator for up to 1 week.
3: Blend 1 cup cashew cream with pumpkin purée, nutritional yeast, sea salt, and pepper. When ravioli is done cooking, reserve 1/2 cup of the pasta water and add as much as you need to achieve desired texture. Adjust sea salt as needed.
4: Optional: Toss ravioli in grass fed butter or ghee before serving; top with grated parm and fresh basil.
