Ravioli in Creamy Alfredo Sauce

Serves 3

Ingredients

24 homemade or store-bought butternut squash ravioli ( homemade recipe coming soon)

 1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 tsp dried thyme

1 tsp. sugar or more to taste

1/4 tsp. hot chili powder ( optional)

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

1/4 cup or more to taste Nutritional yeast

salt and pepper to taste

1/2 cup frozen peas

2 handfuls of fresh spinach

Heat olive oil in a skillet and add onions and cook for several minutes until translucent.

Add the garlic and thyme and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, then add nutritional yeast

 ( will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, chilli powder, garlic powder, salt and pepper to taste and sugar if your using. ( Adjust this seasoning taste to your liking)

Continue to cook until thick and bubbly, adding water as it gets too thick, to make a nice saucy consistency, to your taste. Add frozen peas and spinach until cooked through. and serve over ravioli.

CASHEW CREAM

1 cup raw cashews, soaked in water for 8 hours or overnight

1/4 to 1/2 cup of reserved soaking water

salt to taste.

Please the cashew and 1/4 cup of soaking liquid, and 1/8 tsp.salt in a high powered blender and blend, adding more water and continue to blend for about 5 minutes,  as needed to create a thick, and smooth cream. Adjust salt to taste