Savory Pumpkin Almond Sauce
A smooth and creamy pumpkin sauce made with almond butter, soy creamer, nutritional yeast, and savory seasonings. Perfect for pasta, rice, potatoes, or steamed and roasted vegetables.
Equipment
- Measuring cups
- Measuring spoons
- medium saucepan
- Wooden spoon
Ingredients
- 1 cup Soy Creamer
- 3/4 cup Pumpkin Purée
- 1/4 cup Almond Butter
- 2 tablespoons Nutritional Yeast
- 1 1/2 teaspoons All-Purpose Seasoning
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 2 cloves Garlic grated
Instructions
- Combine the soy creamer, pumpkin purée, almond butter, nutritional yeast, all-purpose seasoning, sea salt, black pepper, and garlic in a medium saucepan.
- Heat over medium-high heat, stirring continuously until the mixture begins to bubble.
- Reduce the heat to low.
- Cover and simmer for 10 minutes, stirring occasionally.
- Remove from the heat when the sauce is smooth, creamy, and heated through.
- Serve warm over pasta, rice, potatoes, or vegetables.
Notes & Wine Advice
Serving Suggestions
Serve this creamy pumpkin sauce with pasta, rice, baked potatoes, roasted cauliflower, broccoli, or other seasonal vegetables. It also works well as a sauce for grain bowls or as a creamy base for a vegetable casserole.Recipe Notes
Stir the sauce regularly while heating because almond butter can settle on the bottom of the saucepan. If the sauce becomes too thick, add a small splash of soy creamer until the preferred consistency is reached. Check that the seasoning and nutritional yeast are certified gluten-free when required.Variations
Add sage or thyme for a stronger autumn flavour. A pinch of smoked paprika provides extra warmth, while chilli flakes add heat. For a slightly brighter sauce, stir in a small amount of fresh lemon juice just before serving.Storage
Allow leftover sauce to cool before transferring it to an airtight container. Refrigerate for up to four days. Reheat gently in a saucepan and add a splash of soy creamer if the sauce has thickened during storage.Wine Advice
A lightly oaked Chardonnay complements the creamy pumpkin and almond flavours particularly well. A smooth Pinot Noir is a suitable red alternative, especially when serving the sauce with roasted vegetables.Nutrition values
Serving: 1 gr | Calories: 170 kcal | Carbohydrates: 11 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 620 mg | Sugar: 3 g