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  • Writer's pictureAmanda MacGregor

Creamy Dairy-Free Pumpkin Sauce

Updated: Mar 16

Indulge in the richness of our creamy dairy-free pumpkin sauce recipe. This velvety delight is perfect for fall dishes.


Creamy Dairy-Free Pumpkin Sauce - amanda macgregor - food allergy recipes

As autumn paints the world in warm hues, it's the perfect time to embrace the rich and comforting flavors of the season. Whether you're a pumpkin aficionado or just seeking a taste of fall, this recipe is a delicious way to embrace the autumn season!


The first time we made this creamy dairy-free pumpkin sauce recipe was on Halloween night, in 2022. We wanted to make something that would be easy to cook in between answering our door for trick-or-treaters and still be themed for the evening. We decided to pair it with gluten-free pasta, red wine, and a bread loaf we baked using Simple Mills' Almond Flour Artisan Bread Mix in a Jack-O-Latern cake pan.



Creamy Dairy-Free Pumpkin Sauce

 

Ingredients

  • 1 tablespoon dairy-free butter or palm shortening

  • 2 cloves garlic, minced

  • 1 small shallot, finely chopped

  • 1 cup pumpkin puree

  • ½ teaspoon thyme

  • ½ teaspoon rosemary

  • 1 teaspoon sage powder

  • ¼ cup nutritional yeast

  • Salt and black pepper, to taste

  • 1 cup unsweetened dairy-free milk (we used flaxseed milk for this recipe)

  • ¼ cup bone broth or vegetable broth

  • Fresh sage leaves, for garnish


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Directions

  1. In a medium-sized saucepan, heat the butter or shortening over medium heat. Add the minced garlic and finely chopped shallot. Sauté for about 2 to 3 minutes or until they become fragrant and translucent.

  2. Stir in pumpkin puree, thyme, rosemary, sage, nutritional yeast, salt, and black pepper. Cook for an additional 2 minutes, allowing the flavors to meld together.

  3. Pour in the unsweetened dairy-free milk and broth. Stir the mixture until it's well combined. Then, bring it to a gentle simmer over low to medium-low heat. Allow the sauce to simmer for about 5 to 7 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking or burning.

  4. Taste the sauce and adjust the seasonings as needed. Add more salt, black pepper, or spices to suit your preferences. If you like it creamier, you can add more nutritional yeast.

  5. Serve your creamy pumpkin sauce hot, over pasta of your choosing. Garnished with fresh sage leaves.

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