For the Pumpkin Sage Cream Sauce
For the Sauce
Boil the cashews in water for 10 minutes, or until they’re soft and puffy.
Drain and rinse the cashews and put them in the blender. Add the sage leaves, pumpkin, almond milk, salt, and black pepper, and blend on a high setting for two minutes or until the sauce is smooth and creamy. You shouldn’t see any pieces of the cashews.
For the Risotto
Warm the vegetable broth in a sauce pan.
Heat the olive oil or 2 tablespoons of vegetable broth in a risotto pan or a large sauce pan on medium heat. When the oil or broth is hot add the onion and cook until it looks translucent (approximately 5 minutes), add the rice and stir to coat. Turn the heat down to medium-low and add two ladles of vegetable broth and stir to combine with the rice. When the broth is almost completely evaporated add two more ladles of broth and stir. Keep stirring! Keep adding more broth as it evaporates and keep stirring until all of the broth has been added to the rice and the rice is twice the size it was when you started. It should be chewy and firm, but not hard. If you feel like it needs more cooking time add more broth or hot water to the rice and continue to cook. It should take approximately 30 minutes to cook.
When the rice is ready add the cream sauce and stir until it’s completely combined.
Serve with some vegan parmesan and cracked black pepper on top.
Store in an airtight container for up to 4 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
Serving: 1cup | Calories: 302kcal | Carbohydrates: 53g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 419mg | Potassium: 190mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3178IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg