Pumpkin Plant Based Pasta Sauce

Soak 1/2 cup raw cashews overnight to make them easier to blend. The next day, combine the soaked cashews, 1/2 cup unsweetened almond milk (add more for a thinner sauce if desired), 1/4 cup pumpkin, 1 tsp garlic, 1 tsp cinnamon, 1/2 tsp black pepper, and a sprinkle of salt to taste in a food processor or blender. Blend until thoroughly mixed and smooth. The food processor typically yields a better sauce consistency than a blender, but both will work. Serve the pumpkin sauce over cooked @eatbanza chickpea pasta with sautéed kale and a sprinkle of @traderjoes everyday seasoning.