Creamy Pumpkin Almond Sauce
This creamy pumpkin almond sauce is a quick and versatile addition to pasta, rice, potatoes, or veggies. Ready in just minutes!
Equipment
- medium-sized saucepan
- Wooden spoon or whisk
Ingrediënten
- 1 cup 235 ml soy creamer or unsweetened nondairy milk (add 1 teaspoon cornstarch if using nondairy milk)
- ¾ cup 183 g pumpkin purée
- ¼ cup 64 g almond butter
- 2 tablespoons 16 g nutritional yeast
- 1½ teaspoons all-purpose seasoning or your favorite dried herbs e.g., basil, thyme
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic grated (optional)
Instructies
- In a medium-sized saucepan, combine all ingredients.
- Cook over medium-high heat, stirring frequently, until the mixture just starts to bubble.
- Lower the heat to a simmer, cover the saucepan, and cook for 10 minutes, stirring occasionally.
- Serve warm over pasta, rice, potatoes, or steamed veggies.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with whole-grain pasta or roasted vegetables for a hearty and healthy meal. Garnish with fresh parsley or a sprinkle of nutritional yeast.
Wine Advice:
A creamy Chardonnay or a light Pinot Noir complements the rich almond and pumpkin flavors.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 6 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.4 g
--------------------------------------------------------------------------------------------------
