Creamy Double Pumpkin Alfredo Sauce (nut-free, dairy-free & oil-free)

/

Enjoy all of the pumpkin with this creamy, vegan-cheesy, double pumpkin cream sauce. Pumpkin seed cream and pureed pumpkin are blended together with savory onions, garlic, nutritional yeast, and sage to make a deliciously creamy, autumnal pasta sauce.

pmk3.jpg

Pumpkin seed cream + pumpkin puree = pure creamy double pumpkin bliss.

When fall began this year, I set out to create a uniquely creamy pumpkin sauce recipe using all different parts of the pumpkin. I’ve seen other vegan pumpkin alfredo sauce recipes which use pumpkin puree along with cashews or coconut milk to make it creamy, but I had never come across a recipe using pumpkin seeds to make the cream before, so I started experimenting.

To make this super easy to throw together, I used canned pumpkin puree and raw shelled pumpkin seeds. If you wanted, you could roast a whole pumpkin to make your own pumpkin puree and then individually remove the shells off each pumpkin seed until you completely lose your mind, but I don’t recommend going that route if at all possible. This time of the year, grocery stores tend to make the canned pumpkin puree easier to find, so take advantage of that and save yourself from a potential pumpkin-induced breakdown.

The pumpkin taste in this sauce is very subtle and the flavor that comes through the most is a rich cheesy flavor from the nutritional yeast and the miso paste. If you want to taste more of the pumpkin, you can reduce the amount nutritional yeast, but I prefer the cheesier version.

pmk1.jpg

Here’s what you’ll need:

  • 1/2 cup raw hulled pumpkin seeds or pepitas

  • 1 1/2 cups water

  • 1/2 cup yellow onion or shallot, diced

  • 4 garlic cloves, minced

  • 1 tsp fresh sage, minced, or 1/4 tsp dried

  • 1 cup pureed pumpkin, canned will work well

  • 1/2 cup nutritional yeast, or less if desired

  • 3/4 - 1 tsp salt, or to taste

  • 1/2 tsp white pepper

  • 1 tsp white miso, optional

First, make the pumpkin seed cream by blending the pumpkin seeds with water until completely smooth. If you have a high speed blender there’s no need to soak the seeds, but if you have a regular blender, soak the pumpkin seeds overnight first to soften them. Once blended, set the blender with the pumpkin seed cream aside for a moment.

Next, sauté the chopped onions and garlic for about 7 minutes until browned. Stir in the sage, pumpkin puree, nutritional yeast, pumpkin seed cream, salt, and pepper. Simmer over medium low heat for another 5 minutes while slowly stirring everything together. Remove from the heat and allow to cool for a moment before pouring the contents of the pan back into the same blender. Add in a teaspoon of white miso paste (optional) and blend the sauce together until it is totally creamy and smooth, then pour over prepared pasta of choice. This makes about 27 oz of pasta sauce, or enough for 4-6 bowls of pasta. I keep mine in a jar in the fridge and use it all week.

I used whole wheat linguine, but you can use gluten-free noodles or any kind or shape pasta you’d like. It makes a great fall version of vegan mac and cheese as well!

pmk2.jpg

This pumpkin alfredo sauce is a crowd-pleasing recipe that’s easy to make and perfect for pumpkin season. The pumpkin seed cream is a pale green color which makes the color of this sauce a bright almost lime-tinted yellow that is so vibrant and unique. I hope you enjoy this fall recipe as much as I do.

If you love creamy vegan-cheesy sauces, check out some of my other recipes-

Leave a comment below if you try this out, I’d love to hear what you think of it!

Sweet Potato Mac and Cheese with Mushroom Bacon (Nut-Free, Vegan, Oil-Free, Gluten-Free)

/
macandcheese2.jpg

Since going vegan two years ago, I've spent a lot of time trying out all sorts of different mac and cheese recipes. I've tried cashew cheese, almond cheese, butternut squash cheese, and just about every type of sweet potato, or potato and carrot cheese sauce there is, but I keep coming back to this version. 

This recipe is inspired by the sweet potato mac at one of my favorite NYC restaurants, By Chloe. I've made this version nut-free (depending on which plant milk you use), flour-free, oil-free, and it can also be gluten free depending on the pasta you choose. It gets a tangy cheddar-like bite from the tahini and lemon juice and a classic cheesy flavor from the nutritional yeast. 

The smoky mushroom bacon is really the star of this recipe. For a while I never really sought out vegan versions of bacon because having been a vegetarian for most of my life, it wasn't something that I needed a replacement for, but after trying all different sorts of vegan bacon made from whole plants I've really grown fond of mushroom bacon in particular. It's smoky, salty, and just the perfect texture to add into mac and cheese. 

If you're looking for the most comforting vegan recipe that's still healthy and packed full of nutrients, this is it! For a truly nourishing whole food meal, use whole wheat or gluten-free pasta of choice and add in a handful of spinach. 

If you try this recipe, let me know what you think by leaving a like or a comment down below. I hope you enjoy this indulgent yet guilt-free mac and cheese recipe as much as I do!

macandcheese.jpg