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Vegan Pumpkin Sage Cashew Cream

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This Vegan Pumpkin Sage Cashew Cream with Brown Pad Thai Rice Noodles is the perfect fall meal, offering a creamy, savory pumpkin sauce infused with sage and cashews, served over hearty brown rice noodles. This dairy-free and gluten-free dish is a comforting, flavorful option for cozy nights, making it an excellent choice for anyone seeking a vegan, healthy, and satisfying meal.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

1 package Lotus Foods Brown Pad Thai Rice Noodles

1 small sugar pumpkin (or butternut squash)

½ cup raw cashews

3 cloves garlic

7 leaves fresh sage

3 tablespoons nutritional yeast

1 tablespoon thyme

½ 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)

Instructions

  1. Boil 1 cup of water and pour it over the raw cashews. Set aside. If using a regular blender (not high-speed), soak the cashews overnight in the fridge.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Slice the ends off the pumpkin, cut it in half, scoop out the seeds, and spray both halves with avocado oil. Place face-down on the baking sheet and bake for 45 minutes or until tender. Let cool for 10 minutes.
  4. Mince the garlic and sauté with sage leaves in olive oil over low heat until the garlic turns golden brown.
  5. Boil water and cook rice noodles according to package instructions, making sure not to overcook. Drain.
  6. Drain the cashews and place them in a high-speed blender with sautéed garlic, sage, nutritional yeast, thyme, cinnamon, olive oil, salt, and pepper.
  7. Once the pumpkin is cool, remove the skin and add the flesh to the blender. Blend until smooth. If the sauce is too thick, add a little hot water to adjust the consistency.
  8. Drain the noodles and return them to the pot. Stir in the pumpkin cashew cream.
  9. Serve immediately, garnished with extra seasonings, a sprinkle of nutritional yeast, or your favorite toppings.

Notes

  • Use Different Noodles: You can swap brown rice noodles for zucchini noodles or gluten-free pasta for a lighter option.
  • Add Vegetables: Boost the nutrition by adding sautéed spinach, kale, or roasted vegetables like Brussels sprouts.
  • Make it Spicier: For some heat, add red pepper flakes or cayenne pepper to the pumpkin sauce.
  • Nut-Free Option: Replace cashews with sunflower seeds or hemp seeds for a nut-free alternative.

Find it online: https://cookingwithsarah.com/vegan-pumpkin-sage-cashew-cream/