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Makes
enough for 2 pasta dishes
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Ingredients
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1/4 cup
raw cashews soaked 4-8 hours (go with 8 if you don't have a high powered blender)
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2/3 cup
water
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1 tablespoon
olive oil
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1
small shallot, finely chopped
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1 tablespoon
finely chopped fresh sage
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1 tablespoon
vegan butter
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1/4 cup
canned pumpkin puree (or more if you like)
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Pinch
ground nutmeg
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salt and pepper to taste
Directions
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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.
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Heat olive oil in a saucepan over medium-low heat. Add shallot and sage. Saute a 3-4 minutes.
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Stir in vegan butter, then pumpkin and add the cashew cream. Simmer about 5 minutes or until it thickens slightly.
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Add in nutmeg, salt and pepper and serve over pasta.
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