Recipes – Pine Nut Cream Sauce For Pumpkin Ravioli & Broccoli with Garlic and Pine Nuts

4 garlic cloves, minced
3 tablespoons cedar nut oil
1 1/2 cups (12 oz) non-dairy sour cream
1/2 cup cedar nuts
1/2 cup veggie broth
1/2 cup white wine
1/2 teaspoon thyme, dried
Salt & pepper to taste


In a small saucepan, heat cedar nut (pine nut) oil on high. Add minced garlic and cook for approximately 2 minutes until they begin to brown.

Grind cedar nuts in a food processor until they look like bread crumbs. Add ground cedar nuts, non-dairy sour cream, veggie broth, wine and thyme to garlic. Reduce heat to medium and simmer for approximately 10 to 15 minutes. Add salt and pepper to taste.


Serve with ravioli.


1 lg. bunch broccoli
1 tbsp. cedar nut oil
1 tbsp. butter
1 tbsp. thin-sliced fresh garlic
1 tbsp. cedar nuts
1/4 tsp. pepper


Trim coarse ends from broccoli. Cut stalks and flowers into smaller pieces. Cook broccoli in a large pot of boiling water 3-5 minutes, until crisp tender. Drain. Arrange on a platter; keep warm.

Put oil and butter in pan; add garlic, cedar nuts, pepper and 1/4 tsp. salt. Stir 2-3 minutes, until garlic and cedar nuts are nicely brown. Pour over broccoli and serve.


Serves 4-6

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