Monday, October 13, 2014

Vegan Pumpkin Sage Cream Sauce

I've used my got-to cashew cream in lieu of heave cream to make a rich, creamy pasta sauce that no one would ever know was dairy-free.  The sage makes this super savory but it can be strong so if you want to lighten up the intensity just simmer a couple whole leaves in the sauce, then remove.  Add in more pumpkin if you you like or even sub with mashed butternut squash.

Makes enough sauce for 2 good-sized portions of pasta


1/4 cup raw cashews, soaked 4-8 hours (go with 8 if you don't have a high powered blender)
2/3 cup water
1 Tbsp olive oil
1 small shallot finely chopped
1 Tbsp chopped fresh sage
1 Tbsp vegan butter
1/4 cup canned pumpkin puree
Pinch of nutmeg
Salt and pepper to taste


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.

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

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

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

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