5-Minute Pumpkin Enchilada Sauce

Ingredients

• 1 (14.5 oz.) can diced fire-roasted tomatoes
• 1 (15 oz.) can pumpkin purée
• 1/3 cup raw cashews*
• 1 cup vegetable broth ((or store-bought))
• 2 tsp chili powder ((or store-bought))
• 2 tsp cumin
• 1 tsp sea salt
• 2 whole chipotle peppers in adobo
• 2 Tbsp adobo sauce ((from a can of chipotle peppers in adobo))

Steps

1. 1

   Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.

2. 2

   Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.

3. 3

   This sauce is delicious on enchiladas, in bowls, or on chilaquiles.

4. 4

   Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.