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Pumpkin Cheese Sauce

| CREAMY PUMPKIN “CHEESE” SAUCE | I love making recipes with pumpkin during the Fall. This season, I have made a few sweet things, but my favorites are the savory recipes. I use a lot of pumpkin puree to make soup, but sometimes I like to change it up. This dairy-free pumpkin “cheese” sauce is absolutely deeeeelish! I made this for Allison’s meal prep this week. She also got to share my potato boats and some broccoli I made. 😚 You can also use this “cheese” sauce on veggies or as a dip for some meatballs. It is super versatile and I love that it is so creamy!!

1 can pumpkin puree (15 oz)
1/2 cup canned coconut milk/cream
4 tbsp nutritional yeast
1.5 tsp sea salt
1 tbsp olive oil
1/2 tsp salt free poultry seasoning
1/4 tsp black pepper
1 clove of garlic, chopped
4 or 5 tbsp water (add slowly until desired consistency is reached)
Cooked Pasta

Heat everything in a sauce pan until bubbly and fully incorporated (about 5 minutes)
Add to a blender or food processor and blend until smooth.
Pour over cooked pasta

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