This is just amazing, the sauce is a revelation! If you haven’t tried any of Isa Chandra Moskowitz‘s recipes, this is a great one to start with! I think it’s the sage and the wine that makes it so amazing. I’ve made this a few times now and every time it blows me away! I reduced the sage to half a tsp as it’s quite a strong flavour so wasn’t sure how it would go down with my 2 children. We just bought a high speed blender and it really made the sauce super smooth, I only soaked the cashews for an hour.
Isa’s blog Post Punk Kitchen was one of the 1st ones I found when searching for recipes when I dropped the eggs and dairy a few years ago and she is still one of the most inventive vegan chefs around. She does use some oil which I try very hard to avoid completely, so some recipes do need to be amended, but that’s easily done. This one we had with wholegrain penne, a little added roast butternut squash, and topped with some toasted pine nuts. SO GOOD!
Here‘s link to the original recipe. All I changed was the miso – I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
Here is the picture of my bowl: