Creamy Pumpkin Mac N’ Cashew Cheese

• 1 cup raw cashews
• 2 cups vegetable broth, divided
• 1/2 cup nutritional yeast
• 1/4 cup fresh basil
• 10 leaves fresh sage
• 1 tablespoon dijon mustard
• juice of half a lemon
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 can (15 ounces) pumpkin puree
• salt & pepper to taste
• 1 pound whole wheat fusilli pasta, cooked

1. In a medium bowl, cover raw cashews with warm water. Allow cashew to sit for a minimum of 60 minutes. Drain.
2. In a high speed blender, or food processor fitted with an S-blade, blend now soaked cashews with 1 cup vegetable broth, nutritional yeast, basil, sage, Dijon mustard, and lemon juice until very smooth. Set aside.
3. Meanwhile, in a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just hot. Stir in garlic, tomato, cinnamon and nutmeg until just fragrant (about 1 minute), and then add pumpkin, remaining 1 cup vegetable broth, and cashew mixture. Season to taste, and then allow sauce to simmer and thicken for 10 minutes.
4. Stir in cooked pasta, return to desired temperature, serve and enjoy!

cashews, vegetable broth, nutritional yeast, fresh basil, sage, mustard, lemon, olive oil, garlic, tomato paste, ground cinnamon, ground nutmeg, pumpkin puree, salt, whole wheat fusilli pasta

Taken from food52.com/recipes/38883-creamy-pumpkin-mac-n-cashew-cheese (may not work)