Oh hey vegans! Oh hey paleo peeps! Oh key keto friends! I gotta cheese sauce that’s for all ya’ll! Welcoming fall with this Pumpkin Cheese Sauce….is it giving you all the fall feelz?
• Dipping veggies
• Over fries
• Mac n’ “cheese”
• As a soup base
• In a casserole
I not only made this paleo, keto, and vegan friendly, but it’s also NUT FREE! Nothing wrong with nuts, but they can get pricey (especially all those ones with cashews). So instead I used Organic Sunbutter and the creaminess was spot on!
But wait! This recipe gets even better! It’s NUTRITIONAL YEAST FREE!
Why do I stay away from nutritional yeast?
I simply cannot stand it when I see so many recipes praising this “healthy” powder. If you haven’t yet, PLEASE READ THIS before eating another dash of this candida causing powder. You’ll be surprised! So of course this recipes (and all my recipes) are 100% nutritional yeast free….but this still has that cheesiness going on!
• Nut Free
• Nutritional Yeast Free
• Candida Diet Friendly
• Vegan Friendly
1 cup pure pumpkin or butternut squash puree
3 Tbsp Organic Sunbutter (this really changes the flavor game!)
1 Tbsp yellow mustard
1 Tbsp Trader Joe’s Onion Salt
*1/2 – 1 cup Bare Bones Broth (10% off: lilsipper) OR water for vegans
1 Tbsp unsweetened Fire Cider or apple cider vinegar.
*Adjust according to how thick / thin you want your sauce. I made this on the thicker side, then as I use it through the week I add more bone broth / liquid depending on what I use it for. You can always add more but you can never take away!
*Vegan sub with veggie broth or my 30 second Sunbutter Milk!
1. Blend all ingredients until preed. Store in fridge up to 5 days.