Soak the cashews in water overnight or a minimum of 3 hours.
Blend on high speed and smooth and creamy. You may need additional vegetable broth to get your desired consistency. You will only need half of this sauce for your dish. Reserve and refrigerate/freeze the other half.
This sauce is enough for two dishes. Reserve half. It freezes well or will keep for up to 5 days. (perhaps longer but that's as long as I kept it before using again)
To Save Time:
Skip the step of sauteeing of capers and almonds. You can drizzle your regular olive oil over the shallots, garlic and sage.
** I garnished this dish with raw sage leaves for photography purposes only. I do not recommend eating raw sage. The taste is raw and unpleasant.