I just barely skimmed the surface of my pumpkin obsession the other day with my Pumpkin Pie Spiced Smoothie. I have gone through more cans of pumpkin then I’d proudly like to admit. And I don’t see in the near future this obsession slowing.
I may have to check myself in to the 10 step program for those addicted to fall gourds.
But first, before I admit myself to the Better Crocker Clinic, I will share with you this amazing, life-changing pumpkin cheezy sauce.
I know there are some of you out there who couldn’t possibly imagine a life without cheese. I think this is what it holding most of you back from a vegan lifestyle. But after you try this recipe you may be able to send those prepackaged processes slices packing.
inspired by ohsheglows
1 tbsp Earth Best vegan spread
2/3 c. unsweetened unflavored almond milk
1 tbsp whole wheat flour
1 clove garlic – finely diced
6 tbsp nutritional yeast
1 tsp Dijon mustard
1 c. canned organic pumpkin
1 pinch turmeric
In a small pot over medium/low heat melt the Earth Balance. Add the milk and slowly whisk in the flour until the milk has thickened. Remove from heat.
Stir in the Dijon mustard, garlic and nutritional yeast and allow to simmer.
Lastly, add the pumpkin, put back on low heat and warm through to allow the sauce to thicken.
I chose to smother spaghetti squash and roasted broccoli for cheezy “noodles”, but next time I’m going to do it up right and make super comforting mac-n-cheez. It’s a good thing this sauce is as guiltless as it gets because I couldn’t keep my
fingers spoon out of it!
Let me know what you think.
Tell me about you.
Be gentle. Be kind. Be loving to you.