My Vegan Nut-Free Pumpkin Cheese Sauce is a Fall-inspired cheese that is vegan, nut-free, gluten-free, and oil-free. I was feeling some pasta one night last week, but because I had leftover pumpkin puree in the fridge and I didn’t have any beans in the cupboard, I had to be creative.
I blended the pumpkin with a block of firm tofu and some nondairy milk to make it creamy, and I played up the orange color of the pumpkin with a little turmeric (undetectable in the flavor profile). Then I punched up the cheezy flavor with some garlic and nutritional yeast, creating a pretty amazing sauce.
The dried thyme in this just seems to complement the flavors perfectly. I don’t know why but thyme feels very fall-ish, probably because it’s used in a lot of soups, casseroles, and other popular fall dishes. But feel free to leave it out or substitute it if you don’t like it.
This protein-packed cheeze sauce is healthy and delicious, so feel free to eat all of it. After I started warming it up with my cooked pasta the first time I made it, I kept dipping a spatula back into the blender to “clean it.” ;)
Speaking of which, you should put this cheezy sauce on
anythingeverything. I’ve already put it on pasta, rice, broccoli, and in lasagna (recipe coming soon).
I kind of make a lot of vegan cheeses now. I even made a whole list of my favorite nut-free vegan cheese recipes!
As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)