Creamy Pumpkin-Almond Sauce
Posted by Celine on July 13, 2007
3/4 cup pumpkin puree
1 cup soy creamer
2 T nutritional yeast
1/2 T all purpose seasoning [or same amount of your favorite herbs: basil, parsley...]
black pepper, to taste
1 t sea salt
1/4 cup almond meal
place everything in a small saucepan on medium heat, let simmer for a few minutes. place on pasta, rice, potatoes, steamed veggies, whatever strikes your fancy. [I had it on whole wheat spaghetti with spinach, it was delightful!]
makes about 2 cups.
July 13, 2007 at 6:13 pm
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July 14, 2007 at 1:49 am
Yum! I’m going to try this for sure. I might sub the soy creamer for some super thick almond milk though :D
July 14, 2007 at 2:05 am
YUMMERS!!!
July 14, 2007 at 9:29 am
if you can find it, go for it Vege! I wish I could get it here too, but it’s already taken me forever to be able to find soy creamer, so I won’t complain…too much. ;p
July 14, 2007 at 10:33 pm
This looks great, Celine! Another one of your recipes for my “must make” list.
July 15, 2007 at 8:10 am
Heh heh. No I won’t be able to find it here. I’ll be making it (sigh, like everything else I need that doesn’t exist yet! I SO need to start my own soy free, dairy free food company).
July 16, 2007 at 5:44 am
no more talkin’ about it, go for it! ;)
July 24, 2007 at 4:23 am
This sounds so scrumptious. I don’t usually buy soy creamer. Do you think that it would work with soy milk (and maybe a little arrowroot powder as a thickener)?
July 24, 2007 at 5:33 am
most definitely, vivaciousvegan!
December 26, 2007 at 9:20 am
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