Pumpkin Cashew Alfredo

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, 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.