Vegan Pumpkin Sage Cream Sauce

1. 1

   Add soaked cashews and 2/3 cup water to a blender. Puree until smooth. Should be the consistency of heavy cream and should yield about 1 cup of cashew cream. Set aside.

2. 2

   Heat olive oil in a saucepan over medium-low heat. Add shallot and sage. Saute a 3-4 minutes.

3. 3

   Stir in vegan butter, then pumpkin and add the cashew cream. Simmer about 5 minutes or until it thickens slightly.

4. 4

   Add in nutmeg, salt and pepper and serve over pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.