heaping 1/2 cup raw cashews soaked overnight and then drained & rinsedor see notes for quick soaking*
½cupof pumpkin puree
¼cupnutritional yeast
½cupveggie broth
1tablespoonof vegan buttermelted
1/4-1/3cupof plant based milk
1teaspoonof fine sea salt
¼tspsmoked paprika
½tspof garlic powder
¼tsponion powder
Instructions
Cook the pasta according to its package instructions.
While the pasta is cooking, make the sauce: in a food processor or high speed blender, combine the soaked cashews, pumpkin, nutritional yeast, broth, milk, salt, paprika, garlic powder, and onion powder. Blend until creamy and smooth.
Once pasta is done, drain and rinse and then pour the cheese sauce over top. Stir to combine and season with additional salt and pepper as needed. ENJOY!
Notes
* you can quick soak your cashews by covering them in a pot with water and bring to a boil. Let boil for a few minutes and then take off of the heat. Let sit for 15 minutes. Drain and rinse.