Vegan Pumpkin Sage Cream Sauce

Ingredients

• 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
  
  tablespoon olive oil
  
• 1
  
  small shallot, finely chopped
  
• 1
  
  tablespoon finely chopped fresh sage
  
• 1
  
  tablespoon vegan butter
  
• 1/4
  
  cup canned pumpkin puree (or more if you like)
  
• 
  
  pinches ground nutmeg
  
• 
  
  salt and pepper to taste
  

Directions

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. Heat olive oil in a saucepan over medium-low heat. Add shallot and sage. Saute a 3-4 minutes.
3. Stir in vegan butter, then pumpkin and add the cashew cream. Simmer about 5 minutes or until it thickens slightly.
4. Add in nutmeg, salt and pepper and serve over pasta.