Vegan Pumpkin Sage Cream Sauce

• 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)
• Pinch ground nutmeg
• salt and pepper to taste

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.

cashews soaked, water, olive oil, shallot, fresh sage, butter, pumpkin puree, ground nutmeg, salt

Taken from food52.com/recipes/31432-vegan-pumpkin-sage-cream-sauce (may not work)