Used
cashew milk instead of buttermilk, agar powder instead of Xantham Gum, and used a
combination of coconut sugar and maple syrup, rather
than regular sugar.
To make the base as creamy as possible, I used a
combination of Pacific Foods
Cashew Unsweetened Original Non-Dairy Beverage, which on the richness spectrum, is one of the creamiest non-dairy milks around, and their Organic Pumpkin Puree, which is looser
than most purees you get in a can and already has an amazing saucy consistency.