Creamy and rich
pumpkin alfredo without the dairy!
I first fell in cashew love a few months ago when I made
pumpkin alfredo linguine — dairy free, vegan, and totally creamy and dreamy.
Pour
pumpkin alfredo into the skillet and bring to a simmer, stirring constantly.
Blend
the pumpkin alfredo sauce on high until smooth, about 1 to 2 minutes.
(The regular tofu I use comes in a water packed plastic container that needs refrigerating... it has a much chewier texture than the silken, and would not be a particularly good candidate for this recipe because
the pumpkin alfredo sauce texture is mostly determined by the texture of the silken tofu).
-LSB-...] the first dinner on the new stove, I turned to two alfredo recipes for inspiration:
pumpkin alfredo on Manifest Vegan and easy vegan spinach alfredo from Healthy.
Not exact matches
I met a lady by chance in Buffalo, who told me about a
pumpkin - sage
alfredo sauce she had made the evening before, with
pumpkins from her garden.
Pumpkin season or not, you're going to want to enjoy the delicious depth of flavor in this unique
alfredo.