1½cupsYukon gold potato, chopped (no need to peel)(240 g)
½cupyellow onion, diced(65 g)
1tablespoongarlic cloves, quartered
1teaspoonturmeric powder(can sub with 1 tablespoon fresh turmeric root, chopped)
½cupraw cashews, soaked in water for 10 minutes(75 g)
1cupcanned pure pumpkin puree, unsweetened(235 ml)
½cupnutritional yeast(40 g)
½cupunsweetened non-dairy milk(120 ml)
3tablespoonssauerkraut, drained(squeeze out excess brine before measuring)
1tablespoonsauerkraut brine
1tablespoonwhite miso
½tablespoonapple cider vinegar
¾teaspoonpaprika
¼teaspoonchili powder(use less if your chili powder is a spicy variety or omit altogether if you don't like spicy)
¼teaspoonsalt
¼teaspoonmustard powder
¼teaspoonwhite pepper
¼teaspoononion powder
¼teaspoongarlic powder
pinchground nutmeg
Instructions
Place the water, potato, onion, turmeric, and garlic into a medium-sized saucepan or pot and give a quick stir. Bring to a simmer, then cover the pot with a lid and simmer for 20 minutes, until the veggies are tender.
When the veggies are tender, transfer them (along with any remaining liquid in the pot) to your blender.
Drain the cashews (discard the water) and add them to the blender, along with the rest of the ingredients. Blend until creamy and smooth.
Notes
Serve your Creamy Pumpkin Cheesy Sauce warm over cooked pasta. Add some frozen peas, broccoli, or chopped greens to the pasta during the last minute of cooking for an added serving of veggies. Amber, our food photographer, served her Creamy Pumpkin Cheesy Sauce over chickpea pasta and added 1 cup of frozen peas to the simmering veggies during the last 2 minutes of cooking.