This Vegan Pumpkin Sage Cashew Cream with Brown Pad Thai Rice Noodles is a creamy, savory dish made with seasonal ingredients like pumpkin, sage, and cashews, all served over perfectly cooked brown rice noodles. It’s a dairy-free, comforting meal that’s ideal for cozy nights at home. With its rich flavors and creamy texture, this dish is sure to be a hit for anyone looking to enjoy a vegan and gluten-free meal.

Vegan Pumpkin Sage Cashew Cream

Why You’ll Love This Recipe

Creamy and Flavorful
The pumpkin sage cashew cream creates a rich, velvety sauce that’s packed with flavor, making it a satisfying alternative to traditional creamy sauces.
Vegan and Gluten-Free
This dish is completely plant-based and gluten-free, making it suitable for a variety of dietary needs without compromising on flavor.
Perfect for Cozy Nights
The combination of seasonal pumpkin, sage, and warm spices creates the perfect comfort food for fall or any chilly evening.
Easy to Make
With simple, wholesome ingredients, this dish comes together in just over an hour, making it perfect for a quick yet impressive meal.

Ingredients

1 package Lotus Foods Brown Pad Thai Rice Noodles
1 small sugar pumpkin (or butternut squash)
1/2 cup raw cashews
3 cloves garlic
7 leaves fresh sage
3 tablespoons nutritional yeast
1 tablespoon thyme
1/2 teaspoon ground Ceylon cinnamon
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Approx. 1 cup boiled water
Cooking spray (e.g., avocado oil spray)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil approximately 1 cup of water and pour it over the raw cashews. Set aside. If you’re not using a high-speed blender (like a Vitamix), it’s recommended to soak the cashews in the fridge overnight.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Wash and slice the ends off of the sugar pumpkin. Cut it in half lengthwise and scoop out the seeds. Spray both sides of the pumpkin with avocado oil spray.
Place the pumpkin halves face-side down on the parchment paper and bake for about 45 minutes, or until tender. Once done, remove from the oven and let it cool for about 10 minutes.
Peel and mince the garlic cloves. In a small pan, sauté the minced garlic and sage leaves with a bit of olive oil for a few minutes until the garlic becomes golden brown.
Bring a pot of water to a boil. Cook the brown rice noodles according to the package directions, making sure not to overcook.
Drain the cashews and add them to a high-speed blender along with the sautéed garlic, sage, nutritional yeast, thyme, cinnamon, olive oil, salt, and pepper.
Once the pumpkin has cooled, remove the skin and add the flesh to the blender. Blend on high until smooth and creamy. If the sauce is too thick, add a splash of hot water and blend again. Adjust the seasoning as needed.
Drain the noodles and return them to the pot. Add the pumpkin sauce and stir well to combine.
Serve immediately, garnished with extra seasonings, a sprinkle of nutritional yeast, or any toppings of your choice.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4

Variations

Use Different Noodles: While brown rice noodles work perfectly, you can substitute with other gluten-free noodles, such as rice or zucchini noodles, for a lighter option.
Add Vegetables: For extra nutrition, add sautéed spinach, kale, or roasted vegetables like bell peppers or Brussels sprouts to the noodles.
Make it Spicier: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce to give it a spicy kick.
Nut-Free Option: If you need a nut-free version, try using sunflower seeds or hemp seeds in place of cashews for the creamy texture.

Storage and Reheating

Refrigerate: Store any leftover pumpkin sage cashew cream and noodles in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, simply warm the dish on the stove over low heat, adding a splash of water or vegetable broth to loosen the sauce if it thickens.
Freeze: You can freeze the pumpkin sauce separately for up to 1 month. Thaw overnight in the fridge and reheat on the stove before mixing with fresh noodles.

FAQs

Can I use a different type of squash instead of pumpkin?

Yes! Butternut squash works well as a substitute for pumpkin in this recipe.

Can I make this dish ahead of time?

Yes, you can prepare the pumpkin sauce ahead of time and store it in the fridge for up to 3 days. Cook the noodles fresh before serving.

Is this recipe nut-free?

This recipe contains cashews. For a nut-free version, you can try using sunflower seeds or hemp seeds in place of the cashews.

Can I make this dish without a high-speed blender?

If you don’t have a high-speed blender, you can soak the cashews overnight for a smoother texture and use a regular blender or food processor.

How can I make this recipe spicier?

To add some heat, try adding red pepper flakes or a pinch of cayenne pepper to the pumpkin sauce.

Can I use regular pasta instead of rice noodles?

Yes, you can substitute any pasta, but make sure it’s gluten-free if needed.

How do I store leftovers?

Store any leftover noodles and pumpkin sauce in an airtight container in the fridge for up to 3 days.

Can I use a different type of nutritional yeast?

Any nutritional yeast will work, but if you want a cheese-like flavor, opt for a fortified version that contains added B vitamins.

Is this recipe vegan and gluten-free?

Yes, this recipe is both vegan and gluten-free, making it suitable for a variety of dietary needs.

Can I add protein to this dish?

Yes, you can add plant-based protein such as tofu, tempeh, or even chickpeas for added nutrition.

Conclusion

Vegan Pumpkin Sage Cashew Cream with Brown Pad Thai Rice Noodles is a creamy, comforting dish that’s perfect for a cozy evening at home. Packed with seasonal flavors like pumpkin, sage, and cinnamon, it’s a rich, satisfying meal that’s both vegan and gluten-free. Whether you’re looking for a quick dinner or a unique dish to impress guests, this recipe is sure to become a fall favorite.