After Thanksgiving many of us have leftover pumpkin purée so I created a completely rich creamy vegan sauce using pumpkin, cashews and cauliflower. Served with gnocchi it’s a delicious main course or side dish. Here’s how I do it:
Ingredients
1 cup pumpkin purée, if you have more just add it
1 package gnocchi of choice, see earlier recipe to make your own
1/2 cup raw cashews
2-4 tbs plant milk
1 cup steamed cauliflower florets (softened )
2 tbs nutritional yeast
2-3 tbs vegan butter
1/2 tsp ground nutmeg
1 tsp garlic granules or powder
vegan Parmesan for topping
chopped fresh basil
Soak the cashews in hot water for 30 mins. In a blender add the steamed cauliflower, cashews, pumpkin purée, nutritional yeast and start with 2 tbs plant milk. Pulse till completely smooth and creamy, if too thick add more plant milk. Heat a skillet on stove top add the butter, garlic granules then add the sauce and stir till incorporated. Add the nutmeg, S&P to taste. Boil your gnocchi and when tender add to the skillet with a spoonful of pasta water and stir till everything is hot and creamy. Serve in bowls with grated vegan Parmesan and fresh chopped basi.
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