A Pumpkin “Cheese” Sauce?
The discovery of vegetable based “cheese” sauces may be one of the most glorious things I’ve discovered in my adult life. I was raised on a lactose-heavy diet: milk each night for dinner, macaroni and cheese on the weekends, and lots of “sprinkle cheese” added to many meals. Then suddenly in my twenties, cheese took a turn on me. The reliable relationship we’d built throughout the first two decades of my life was suddenly volatile. I’d come running to the comfort of my favorite, cheesy dishes, only to be left hurt and disappointed after indulging in a meal. My stomach would be turning in the agony of a love once shared.
Cheese and I are better suited as friends, visiting each other from time to time (I even have some cheesy recipes coming up soon), but these days my true love lies with their healthier, dairy-free cousin, the cheese-free “cheese” sauce. I’ve had them made from vegetables and nuts, but my favorite has to be the squash-based ones, butternut or pumpkin. They’re surprisingly easy to make, even easier than making an actual cheese sauce, and full of healthy vegetables. It’s a win-win!
Recipe Details
This recipe may feel a bit bold if you haven’t tried a veggie-based sauce before, but you’ll need to trust me on this one. It’s savory and creamy and makes a great side-dish this time of year. The consistency is similar to an alfredo sauce, but has a subtle pumpkin flavor. To help solidify this as an autumnal table staple, I’ve also added in some complimentary herbs like sage and thyme.
There are several components, but you can work on one while the other one cooks. To make this recipe, you’ll first need to chop, season, and roast the cauliflower in the oven. While the cauliflower roasts, the sauce can begin to bubble on the stovetop. The coconut milk, pumpkin puree, and spices will melt together over about 12-15 minutes over low heat, until fully integrated and warmed through. After warmed through, take the sauce off the heat and mix in the nutritional yeast. In the meantime, mix the panko bread crumb topping.
Once everything is complete, assemble it all into a singular dish to bake and broil, then enjoy!
Pumpkin “Cheese” and Cauliflower
Description
Roasted cauliflower served in a dairy-free, pumpkin "cheese" sauce. A perfect autumnal side dish for Sunday dinner.
Ingredients
Roasted Cauliflower
Pumpkin "Cheese" Sauce
Crumb Topping
Instructions
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Cut the head of cauliflower into small florets. Add to a baking sheet and toss with olive oil, cayenne pepper, and a generous amount of salt and pepper.
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Bake the cauliflower at 425 F for 15-20 minutes until cooked through and lightly browned, leaving the oven on once they’re complete.
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Meanwhile, add the pumpkin puree, coconut milk, soy sauce, garlic powder, sage, and thyme to a medium saucepan. Place the pan over medium-low heat, stirring frequently until the sauce has melted together and warmed through, about 10-15 minutes.
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Once the cauliflower has baked and the sauce is warmed, add the cauliflower to a casserole dish and top with the pumpkin sauce. Mix it carefully until the cauliflower is coated. Bake the casserole for 15 minutes, until the sauce begins to bubble.
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While the casserole bakes, mix the panko bread crumbs, nutritional yeast, and garlic powder in a small bowl.
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Remove the casserole from the oven, switch the broiler on to high. Sprinkle the panko mix over the cauliflower and place under the broiler until the topping has browned, about 2 minutes.
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Let the casserole dish cool for a few minutes and then serve. It makes a great light dinner or the perfect side with chicken or pork.
