Vegan Ricotta Stuffed Zucchini Ravioli over Pumpkin Puree with Walnuts {GF}

INGREDIENTS

zucchini (thinly sliced with a mandolin)

small pumpkin (peeled and cubed (about 4 cups cubed pumpkin))

1 cup

coconut milk

2 tsp

chopped fresh rosemary

1 cup

toasted crushed walnuts

2 cups

cashews (halved and soaked in water overnight, then rinsed and drained)

4 tbsp

apple cider vinegar

3 tbsp

lemon juice

3 tbsp

water

4 tbsp

chopped cilantro

4 tbsp

chopped green onions

lemon (zested)

4 tbsp

nutritional yeast

1 tsp

salt

black pepper