Is it Fall yet? IS IT?! I think it IS!
I love all things Fall. Cool weather, hoodies, football season, soups and of course, PUMPKIN. I think this recipe will put you in the mood. It’s comforting, warm, creamy, delicious and has PUMPKIN! Can’t truly be Fall unless we’re cooking up and eatin’ up some pumpkin, right? Exactly.
So here’s your big chance to get in the spirit.
Easy No-Cook Pumpkin Cream Sauce
This has gotta be the best NON-CHEESE, cream sauce I’ve ever made. It’s so yummy and so good for you it should be a crime. It made me feel so good to serve this to my boys, see them gobble it up and have no clue just how nourishing it was for them! It’s better than mac n’ cheese. Yes, I went there. Now you have to make it. I boiled up some brown rice macaroni (making this also gluten-free!), tossed in some broccoli, kale and peas, (during the last few minutes of cooking) and then tossed this sauce with it. I also had some Beyond Meat chicken-less chicken strips I forgot about so I added some of that too. Made a nice salad to go along side and it was a HUGE success!!
Weight Watchers Points Plus Value: 4 per 1/2 cup serving
Protein Grams: 11 grams
1 cup nutritional yeast
1 cup canned pumpkin (not pumpkin pie mix!)
1 can white beans, drained and rinsed. About 1 1/2 cups
(Cannelini, white kidney, etc.)
1/3 cup Vegan butter
1 tsp garlic powder
1 tsp Dijon mustard
Salt and pepper to taste
**I added unsweetened almond milk to thin mine out a bit. It equaled about 3 cups of sauce.
Put all ingredients in the blender and blend until smooth. I used my Vitamix. Add non-dairy milk to it as desired to reach the consistency your after. Add to freshly drained, hot, pasta. Mix it up and enjoy! This sauce would be good as fondue or over chili or nachos….or, or, or!!
The finished product was so delish! I ate it on the patio in beautiful fall weather…
Kid #1 approved! Kid #2 approved! Evidence on their faces 🙂
I rest my case.