Dairy-Free Pumpkin Alfredo Sauce {make it vegan}

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

Vanessa @darcygirl.co

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Ingredients

  

• 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)

Instructions

 

• 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!