1 cup raw cashews, soaked in warm water for at least 1 hour
2 cups vegetable broth, divided
⅓ cup nutritional yeast
2 tsp. dried parsley flakes
1 tsp. dried basil leaves
½ tsp. rubbed sage
1 TBSP Dijon mustard
1 - 2 TBSP lemon juice
3 cloves garlic, minced
1 TBSP tomato paste
1 (15-ounce) can pumpkin
½ tsp. each: ground cinnamon, ground nutmeg, garlic powder, black pepper, sea salt
¼ tsp. pumpkin pie spice
1 box pasta chickpea pasta
1 cup frozen peas or broccoli, optional
Instructions
Before starting, place cashews in a bowl with warm water and allow to soak for at least one hour (up to overnight).
If using frozen peas or broccoli, bring to room temperature.
Boil a pot of water and then add pasta. When cooked, drain and set aside.
Add cashews, nutritional yeast, and 1 cup vegetable broth to a food processor and pulse until mixture becomes smooth and creamy. Add Dijon mustard, lemon juice, dried parsley, dried basil, and rubbed sage. Continue to blend until mixture is smooth.
In a large pot over medium heat, heat ~1 TBSP olive oil or ghee over mdium heat. Add the minced garlic, tomato paste, and pumpkin. Mix well, and then stir in the remaining 1 cup of vegetable broth and all of the spices.
Add the cashew mixture, stir well, and cover with a lid. Allow the sauce to simmer on low heat for 10-15 minutes, or until thickened.
Stir in 1 cup peas or vegetables, if using, and then cook for an additional 5 minutes, or until peas are heated through.
Pour the sauce over cooked pasta, or use as a sauce for pizza.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/21/pumpkin-mac-and-cheese-vegan/