Pumpkin Sauce (Vegan)


We finally had our first snow!  Typically we get an early snow sometime in October but not this year.  Instead we’ve had a beautiful fall with a mix of both t-shirt warm and jacket cool days.  Then true to Colorado weather within two days the temperature dropped 40+ degrees and dumped around 6 inches of snow.  It was perfect timing too.. due to the holiday there was no school and I had the day off from work.  No alarms to wake up to, no scraping snow off the car first thing in the cold, but instead a morning making waffles for the kids and enjoying a nice warm cup of tea!  Why can’t every Wednesday be a  holiday?


This cooler weather definitely makes me want comfort food!  And lots of it.  But I’m behaving, learning to stay within my macro counting, and enjoying the way I’m eating.  Lots of vegetables and protein!  Overall I’m feeling pretty great.  As I flow through my carb cycle schedule I try to enjoy foods I love on my high carb days.  And this sauce fit in perfectly.  Creamy, lots of flavor, and vegan!  I love a good cream sauce but my stomach cannot handle much cream/dairy.  So I’ve learned to create sauces that taste just as amazing as a cream based sauce but without all the yuck.  Check out my little helper..


And this pumpkin sauce did not disappoint.  It was so incredibly delicious.  I mixed it into a portion of pasta with broccoli and rotisserie chicken, a grown up version of mac and cheese.  My kids loved this too, gobbling down what they thought was a typical mac and cheese sauce!


Pumpkin Sauce (Vegan)

Pumpkin Sauce (Vegan)


  • 2 small leeks
  • 1 cup pumpkin puree
  • 5.46 oz can coconut milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried sage leaves
  • s&p
  • olive oil


  1. In a saucepan heat up a tablespoon of olive oil over low heat.
  2. Peel off the outer layer of the leeks and chop the whites into thin rounds. Add to the olive oil and cook until soft and lightly caramelized, about 15-20 minutes.
  3. Stir in the pumpkin, coconut milk, nutritional yeast, and sage leaves. Season generously with s&p. Bring to a simmer and allow to cook for 10 minutes.
  4. Remove from heat and immersion blend until smooth. (A blender would work fine too).


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