Pumpkin Alfredo Sauce
- 2 cup 2 cup 2 cup Coconut Milk
- 1/4 cup 1/4 cup 1/4 cup Unsalted Butter
- 1 tsp 1 tsp 1 tsp Salt and Pepper
- 1 tsp 1 tsp 1 tsp Garlic
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1/2 whole 1/2 whole 1/2 whole Yellow Onion, diced
- 1/2 cup 1/2 cup 1/2 cup Pumpkin Puree
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Arrowroot Flour
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook your onions first. Heat a medium sized saucepan over medium heat with the butter. Once it melts, cook the onions until they appear translucent.
- Next, add in the coconut milk or heavy cream and whisk until well combined.
- Mix in the minced garlic, spices and canned pumpkin. Whisk over medium heat until it reaches a low boil. Lower the heat to a simmer.
- Now, stir in the arrowroot powder until it reaches a thick, alfredo-like consistency. The 2 1/2 tablespoons was the right amount for me, but it is not a firm number. Play around, do what you like!
- Once the arrowroot powder has been absorbed, and your sauce is looking relatively smooth (with the exception of the onions), remove it from the heat and set it aside.
- Bring out your high speed blender. Add in the pumpkin alfredo and puree for 15-20 seconds until everything is well incorporated and perfectly smooth.
- You can store it in an air-tight container for up to a week in the refrigerator. It may last longer, but that's the longest I have kept it... It doesn't separate once cool, so you can use it as a dip as well for veggies, homemade crackers, whatever you like! I served mine on top of a bed of yellow squash noodles.
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