The Only Vegan Pumpkin Alfredo Sauce You'll Ever Need
The following recipe post was created by Emily of Eat or Drink. Eat or Drink is an allergy-friendly food and lifestyle blog with a focus on eating and living without gluten, dairy, soy, eggs, or peanuts. Emily is a consumer of JOI and quickly fell in love with our product. With her passion for recipe creation Emily wanted to create something special just for JOI.
What really got me excited about JOI was all the possibilities. Apart from the obvious delicious nut milk it can make, I saw it as a jumping off point for so many vegan or dairy free recipes. I quickly put it to the test in my standard Alfredo sauce recipe. Normally I would have to fuss around with soaking nuts overnight and then make sure my blender got them completely smooth. With JOI, I just added a couple spoonfuls and out came delicious, savory, creamy vegan goodness. From there, I decided to try something a little different, and oh boy is it good.
This Vegan Pumpkin Alfredo Sauce is incredible. JOI makes it so incredibly creamy, and of course easy to make. I had to stop myself from eating it all with a spoon before I even cooked pasta. And while it does go perfect with pasta, it’s really great on anything. You could even grab a bag of chips, and boom, it’s a delicious dip. This Alfredo Sauce has a warming combination of flavors between the garlic, pumpkin, nutmeg, and pepper. To round it all out and to add a cheesy tang, I added a little bit of apple cider vinegar. Trust me, you’ll want a double batch of this sauce.
Prep Time: 10 Minutes
Yields: 3 Cups Sauce
1 - 15 oz. can pure pumpkin puree
2/3 cup water
4 tablespoons JOI Cashew Base
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon nutmeg
1/4 cup nutritional yeast
1/4 teaspoon black pepper
1/4 teaspoon salt
In a blender, blend all ingredients starting on medium and working your way up to high. Scrape down sides if necessary. Blend until smooth and creamy.
This sauce can be used on pasta (not Whole30), vegetables, spaghetti squash, zoodles, and even as a dip.
If you are heating the sauce in a pot with pasta or other warm dishes you may need to add a small amount of water to loosen it up while heating.
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