Pumpkin Alfredo

[Recipe makes roughly 3 cups of sauce, serving 6 to 8].

Despite how many times we've used raw cashews in dishes, we're still amazed at their versatility both with sweet and savory foods.  Need vegan sour cream or ricotta?  Use raw cashews.  Need to make a silky smooth vegan cheesecake?  Grab some raw cashews.  Looking to whip up some Alfredo sauce without the dairy?  You guessed it; raw cashews.

Today's post is my take on a fall-themed all-purpose sauce.  We used common ingredients for a standard plant-based Alfredo sauce, and then added some fresh rosemary, sage, and pumpkin purée to give it a "savory fall feel".  Feel free to experiment with ingredients, possibly with the addition of cinnamon, nutmeg, and cloves instead of the fresh herbs.  Whatever you come up with, this sauce is great with your favorite pasta, but can also be used as a sauce for a flatbread or pizza.

INGREDIENTS:

1 cup raw cashews, soaked in warm water for several hours, then drained
1 cup flax seed, almond, or soy milk
2 teaspoons garlic powder
1 1/2 teaspoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 cup diced red onion
3 tablespoons nutritional yeast
(up to) 1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 sprigs rosemary, stems removed
8 sage leafs
1 cup pumpkin purée

DIRECTIONS:

Add all of the ingredients to a high-speed blender, and gradually increase the speed from low to high.  Purée on high for one minute, or until smooth.