Even though October is over, I’m still in Halloween/Samhain/Pumpkin mode, so when I saw fresh vegan pumpkin ravioli at a local market, I had to try some. And I wanted to make the perfect, pumpkiny sauce to go with it.
So the sauce begins with yellow onions, as a lot of really good dishes do, chopped finely and seasoned with salt, black pepper, and garlic and then lightly sautéed in olive oil in a medium saucepan over medium heat. Once the onions start to get translucent, add finely chopped butternut squash. Add sage, thyme, and rosemary, stir, then cover with a lid and let cook on medium.
Once the butternut squash is tender, add pumpkin (I used organic pumpkin from box/can). Add additional sage, thyme, rosemary, salt, pepper, garlic, etc according to your own taste.
I also added some nooch (nutritional yeast–a really great way to add cheesy or umami flavour) and unsweetened cashew milk to thin the sauce. Keep stirring the sauce and reduce to lower heat if it starts to burn or stick.
Once the sauce is fragrant or starts to boil, remove from the heat. I used a handheld blender, but you could also use any blender or mashing tool!
The sauce is now done unless you want to add any vegan cheeses!
I added some Daiya montery jack and mozzerella block that I thinly sliced (I prefer these to the Daiya shreds or the slices, because the former are very oily and the latter have carrageenan in them). Daiya is not my favourite vegan cheese brand, but the blocks are pretty good 🙂
And the final product, with some slices of organic whole wheat baguette on the side: