Soak the cashew nuts in boiling hot water for 10 minutes.
Mix the soaked, rinsed and drained cashew nuts together with the small clove of garlic, 100 ml vegetable stock, yeast flakes, salt and pepper in a blender or in a tall container with a hand blender to creamy cashew cheese.
Mix the vegetable stock in a small pan, add salt, heat and keep warm.
Peel the onion and chop finely.
Heat 2 tablespoons of olive oil in a large pan and sauté the diced onions for about 4 minutes.
In the meantime, cut the pumpkin with the peel into approx. 1.5 cm cubes.
Put the pumpkin cubes in the pot and sauté for about 4 minutes.
Add the risotto rice and sauté for 4 minutes.
Then deglaze with the white wine. Add approx. 400 ml of warm vegetable stock and bring to the boil while stirring constantly. Then reduce the heat and continue stirring until most of the liquid has been absorbed by the rice. Gradually add the rest of the warm vegetable broth and stir constantly so that the starch can gradually dissolve from the rice grain. This makes the risotto nice and creamy.
In the meantime, cut the sage leaves into fine strips, remove the thyme leaves from the stalks and chop them finely.
Stir the cashew cheese, tamari, thyme and sage into the creamy risotto. Season with salt and pepper.
Serve warm and immediately. Enjoy your meal!