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Qigong Plant Based Creamy Cheesy Pumpkin Sauce

Creamy Pumpkin Cheesy Sauce

Makes about 4 cups
Author: Molly Patrick


  • cups water (355 ml)
  • cups Yukon gold potato, chopped (no need to peel) (240 g)
  • ½ cup yellow onion, diced (65 g)
  • 1 tablespoon garlic cloves, quartered
  • 1 teaspoon turmeric powder (can sub with 1 tablespoon fresh turmeric root, chopped)
  • ½ cup raw cashews, soaked in water for 10 minutes (75 g)
  • 1 cup canned pure pumpkin puree, unsweetened (235 ml)
  • ½ cup nutritional yeast (40 g)
  • ½ cup unsweetened non-dairy milk (120 ml)
  • 3 tablespoons sauerkraut, drained (squeeze out excess brine before measuring)
  • 1 tablespoon sauerkraut brine
  • 1 tablespoon white miso
  • ½ tablespoon apple cider vinegar
  • ¾ teaspoon paprika
  • ¼ teaspoon chili powder (use less if your chili powder is a spicy variety or omit altogether if you don't like spicy)
  • ¼ teaspoon salt
  • ¼ teaspoon mustard powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • pinch ground nutmeg


  • 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.


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.