Rich and decadent, and made in minutes. This sauce is so smooth, you would think it includes cheese. But fret not, it is 100% dairy free. The garlic gives it a depth of flavor and savory taste, and the red pepper flakes provide a little warmth. Originally from thisgalcooks.com. I found her recipe on Pinterest.
I cut the recipe in half so I could use the remaining pumpkin for something else. I also substituted coconut milk for almond milk, because I drank all the almond milk. It made no difference in my opinion. Although I prepared it as a pasta sauce, you could use it on a pizza, as a dip for some fried goodies, or add it to your next Buddha bowl. It’s just as delicious as it is gorgeous.
Small Batch Vegan Pumpkin Cream Sauce
Total Time: 20 minutes
Prep: 8 mins
Cook: 12 mins
Yield: 2 servings (approx. 2 cups)
1 TBSP. olive oil
1 clove garlic, minced
pinch red pepper flakes
1/2 TBSP. cornstarch
1/2 c. coconut or almond milk
1/2 can pumpkin purée
salt to taste
Mince garlic. Heat olive oil in a small saucepan over medium heat. Add garlic and red pepper flakes. Sauté for 30 seconds to a minute until garlic is fragrant and begins to brown slightly.
Sprinkle in cornstarch and stir to combine. Continue to stir until mixture thickens slightly. Gradually whisk in milk. Turn heat to high and bring sauce to a boil. Reduce heat and simmer 2-3 minutes.
Add pumpkin, stir to combine and cook until heated throughout. Serve with Fresh Tri-color Pasta (like I did) if desired.
Calories: 57 per 1/2 cup
Fat: 4 g
Sugar: 1 g