Pumpkin Alfredo Sauce
A fun Fall twist on a classic. Ultra creamy, rich, flavorful, and extremely easy to make. It's paleo and vegan, and takes no time at all to come together! Bonus--it tastes like the real thing (my mom had no clue it was vegan).
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 201 |
| Fat: | 13 g |
| Carbohydrates: | 15 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 812 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Calculated for total recipe. | |
by Pooja Parikh
Serves: 2-4
Ingredients
- 1/2 cup1/2 cup1/2 cup Raw Cashews
- 1/4 cup1/4 cup1/4 cup Pumpkin Purée
- 1/2 cup1/2 cup1/2 cup Vegetable Broth, (or chicken broth if preferred)
- 1/2 cup1/2 cup1/2 cup Water, (or more broth)
- 2 cloves2 cloves2 cloves Garlic
- 1 tsp1 tsp1 tsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- pinch pinch pinch ground Nutmeg
- 1 tsp1 tsp1 tsp fresh Rosemary, (optional but recommended)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Soak cashews in hot water with a pinch of salt for 10 minutes.
- Drain and rinse, then add to a high speed blender with all remaining ingredients.
- Blend on high for 3 minutes or until fully blended and creamy.
- Serve!
Add a Note
My Notes:
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