This is exciting. You should make this and eat it. You should not tell people (non-vegan people) that it's vegan until after they're wow-ing about it.
I was apprehensive about trying to do a non-dairy cream sauce. I'm trying to expand my repertoire of vegan recipes, not because I'll ever go cheese-free, but because you never know who you're going to end up cooking for. Actually, I do know, one of the friends I cook for (used to cook more for, got lazy, I suck) is vegetarian and dairy free, and frankly, eggs aren't exciting enough to me to call her anything but vegan. So I like to try different things and see if we can get by without milk. But this dish isn't about getting by, this dish rocks and I don't see a reason to make dairy cream sauce again.
Anyhow, back to my apprehension. 1. I like cheese and stuff and 2. I tried to use the cashew cream a couple of days ago and it's was disgusting. I mean like, spit-it-out-and-try-to-forget-it-ever-happened disgusting. But maybe that's because I tried to use it raw in a cold sauce, in lieu of sour cream, because this time, again, fantastic.