1. For the sauce, bring 100ml of water to the boil, then add in the cashew nuts and cover and switch off the heat. Let the nuts soak for 1 hour.​
2. Cut the pumpkin into cubes and marinate with oil, salt and pepper.​
3. Roast in the oven at 220°C (430°F) for 10 to 15 minutes.​
4. Once the cashews are soaked for 1 hour, strain away the water and put the cashews into a pot, add soy milk and 5-8g of seasoning powder along with 2/3 of the roasted pumpkin and bring to a boil.​
5. Once the mixture started boiling, blend everything into a fine sauce using a stick blender (if the sauce appears too thick, add more soya milk to it).​
6. Add the leftover noodles to the sauce in the pot, mix well together and slowly bring to a gentle boil.​
7. Add the remaining pumpkin, truffle paste, or oil and mix gently.​
8. Serve as shown in the photo.

If the sauce gets too thick after you add the noodles, add some more soya milk to it.

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Created by Daniel Schneider, Electrolux Professional.