Pumpkin Alfredo Sauce
This creamy, luscious sauce is gently sweet, a little cheesy and thick, an unusual but perfect pasta sauce reminiscent of alfredo. This recipe makes a large amount. If you want less, halve. It’s a great way to shuffle in some savory pumpkin recipes for this time of year, but you can also substitute puréed butternut squash or sweet potato.
7 cups cauliflower (for me, this was half of a large cauliflower), cut into large florets
4 cups low-sodium vegetable broth
1 cup unsalted, unroasted cashews
1 cup pumpkin purée (not pumpkin pie mix)
1 tablespoon tamari or soy sauce
1 tablespoon minced garlic
1 tablespoon light miso paste
1 tablespoon fresh lemon juice
½ cup nutritional yeast
2 teaspoons onion powder
Salt, pepper and a dash of cayenne (optional) to taste
If you are making this for pasta, a great way to consolidate your movements is to use the same large pot of boiling water for cooking the cauliflower and the pasta. When the water starts to boil, put in the cauliflower florets and cook until tender, about nine minutes. (Alternatively, if you’re not making pasta, you could boil in a smaller pot.) While the cauliflower is boiling, add all the rest of the ingredients to the blender, then add the tender cauliflower. Blend until smooth; it will be loud and very thick. Adjust seasonings. Warm gently in a medium pot, stirring. When warm and thickened, it is ready to serve.
This creamy, luscious sauce is gently sweet, a little cheesy and thick, an unusual but perfect pasta sauce reminiscent of alfredo. This recipe makes a large amount. If you want less, halve. It’s a great way to shuffle in some savory pumpkin recipes for this time of year, but you can also substitute puréed butternut squash or sweet potato.
7 cups cauliflower (for me, this was half of a large cauliflower), cut into large florets
4 cups low-sodium vegetable broth
1 cup unsalted, unroasted cashews
1 cup pumpkin purée (not pumpkin pie mix)
1 tablespoon tamari or soy sauce
1 tablespoon minced garlic
1 tablespoon light miso paste
1 tablespoon fresh lemon juice
½ cup nutritional yeast
2 teaspoons onion powder
Salt, pepper and a dash of cayenne (optional) to taste
If you are making this for pasta, a great way to consolidate your movements is to use the same large pot of boiling water for cooking the cauliflower and the pasta. When the water starts to boil, put in the cauliflower florets and cook until tender, about nine minutes. (Alternatively, if you’re not making pasta, you could boil in a smaller pot.) While the cauliflower is boiling, add all the rest of the ingredients to the blender, then add the tender cauliflower. Blend until smooth; it will be loud and very thick. Adjust seasonings. Warm gently in a medium pot, stirring. When warm and thickened, it is ready to serve.
Vegan, Recipe, Sauce, Alfredo, Pumpkin, Entree, Pasta, Cauliflower, Savory