Celebrity Vegan Chef Jason Wrobel creates a fantastic raw vegan holiday recipe that’s a little on the lighter side. We begin by creating the sauce. Add water, pumpkin puree, and soaked cashews to a blender mug. Throw in some olive oil, coriander, cumin, and white pepper. Finish this up by adding salt, garlic, nutmeg, and sage. Give it a blend until it’s a nice saucy texture. For the pasta, Jason spiralizes some butternut squash. In a large mixing bowl, pour the pumpkin alfredo sauce over the noodles and mix it up. Dress it up with pumpkin seeds, oil, and sage leaves. Voila! Another way to use that pumpkin you’re so fond of!
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