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.