Pumpkin sauce with cashew kernels

Oktober 10, 2020 | Pasta


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The only thing I like better than talking about food is eating. (John Walters)

Today I have a vegetarian and vegan sauce for you. Quick and easy to make, seasonal and healthy. You can use it for pasta, soufflés and of course for soups, too. A delicious soulfood for cold days.



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Ingredients: (serves 2-3)

25 g cashew kernels
1 pumpkin (hokkaido)
350 ml rice drink
1 teaspoon granulated vegetable broth
1 teaspoon pumpkin spice

Prep time: 5 minutes

Cook time: 20-25 minutes


  1. Soak the cashew kernels for at least two hours.
  2. Put the cashew kernels in a sieve and wash them.
  3. Wash and dice the pumpkin and put the pumpkin dices in a pot.
  4. Add the rice drink, granulated vegetable broth and pumpkin spice, stir, bring to a boil, reduce the heat and let it cook for about 20-25 minutes. If needed, add more rice drink.
  5. Add the cashew kernels, mix it with a hand blender and season the sauce with pepper. 

Tips (to exchange):

  • Exchange the pumpkin spice for more granulated vegetable broth.
  • I love curry, because of that I season the sauce with curry.
  • If you like chili, you can season the pumpkin sauce with chili, too.

This recipe is…

  • … quick & easy.
  • … vegetarian and vegan.
  • … a great basis recipe for soups and sauces.
  • … healthy and tasty.
  • … an ideal recipe for meal prep.

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Pasta with sweet lupins and carrots


Creamy pasta bake with broccoli


Pasta bake with vegetarian bolognese


Rice pot with lentils and vegetables

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