Go Back
+ servings

Vegan Pumpkin Sage Risotto

Chewy risotto with a creamy and delicate vegan pumpkin sage cream sauce. Perfect for a cozy fall dinner, Halloween, Thanksgiving, or Christmas!
5 from 1 vote
Print Pin
Course: Entree, Main Course
Cuisine: American, Italian
Diet: Vegan
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Servings: 6 servings
Calories: 302kcal
Author: Linda & Alex
Cost: $10


  • 1 risotto pan
  • 1 stove


For the Risotto

  • 2 teaspoons extra virgin olive oil or 2 tablespoons of vegetable broth
  • 1 small red onion – finely diced
  • 1 ½ cups Arborio rice
  • 6 cups vegetable broth

For the Pumpkin Sage Cream Sauce

  • ½ cup raw cashews boiled in water for 10 minutes.
  • 4 large approximately 3 inches long sage leaves or 6 smaller leaves (for best results use fresh leaves, you won’t get the same results if you use dried)
  • ½ cup of pumpkin puree
  • ½ cup of unsweetened almond milk
  • 1 teaspoon of ground sea salt
  • Ground black pepper to taste


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.
  • Enjoy!


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. 
Nutrition Disclaimer


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
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!