This is one of my absolute favorite sauces! It’s one of the recipes I always have the ingredients on hand for, the one that I make when I want/need to make something good but fast. You can do so much with this. You can easily make it vegan. I served this on spaghetti squash noodles, so the meal was also gluten-free. I also served it with our favorite smoked chicken (recipe coming soon!). The end result is really good!
You can also serve it with pasta (I used a gluten free penne pasta here).
Or you can add chicken sausage on top. The possibilities are endless!
This sauce comes together quickly! Here is a video (I also include how I make the spaghetti squash noodles in the video!)
Dairy-free pumpkin alfredo sauce
- 1 yellow onion diced
- 1 tbsp olive oil
- 2 tbsp minced galic
- 1 1/2 tsp salt use up to 2 teaspoons, to taste
- 1 can coconut milk
- 1 can pumpkin puree
- 1 cup chicken broth (use vegtable broth to make it vegan)
- Heat olive oil over medium-high heat in a medium pot or dutch oven. Add in onion and cook until starting to brown, about 5 minutes. Add in garlic, cook 1 more minute.
- Add salt. Add coconut milk, pumpkin and chicken broth. Bring to a boil. Boil for 1 minute, stiring constantly. Reduce heat to medium heat, stiring constantly, cook for about 5 more minutes or until sauce starts to thicken. Enjoy!