vegan pumpkin sauce

Now you can make your own Vegan Pumpkin Spice Syrup like the Starbucks version at home instead! This version is absolutely to die for, yet is completely vegan, dairy-free, oil-free and refined sugar-free! Goes great in homemade lattes, on pancakes, waffles, ice cream or even brownies!

Vegan Pumpkin Spice Sauce

(240 grams) canned "lite" coconut milk, can shaken well first

+ 2 tablespoons (120 grams) coconut sugar

(160 grams) pure maple syrup

pumpkin pie spice (I use my homemade blend) (SEE NOTES)

fine sea salt

(10 grams) vanilla

scale.

Add all of the ingredients (except the vanilla) to a small pot and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 5-10 minutes, until thickened some. Set your timer to make sure not to over cook it, or it can get too thick/gooey. Whisk again and then let it cool for 10 minutes.

Whisk in the vanilla and strain through a fine mesh strainer. You are adding the vanilla last because cooking it down kills the flavor, which we don't want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. Keep it stored in the fridge. This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away. To use from the freezer, just scoop out the portion you want to use, it's easy to scoop out and gently reheat it on the stove or microwave.

Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3-4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coco whipped cream (I used So Delicious CocoWhip "Lite" on top and drizzle more pumpkin spice syrup on top. YUM.

PUMPKIN SPICE LATTE

Our Pumpkin Pasta sauce recipe is made with roasted pumpkin for a fantastic flavour. It's easy to make, tastes fabulous and works with any pasta of your liking.

Vegan Pumpkin Pasta

pumpkin (around 2.2 pounds / 1kg)

garlic

oat milk

yeast

cinnamon

nutmeg

cayenne pepper

salt and pepper

(250 grams) pasta shells

leaves, chopped fresh herbs

olive oil

Vegan Pumpkin Pasta Sauce

Preheat the oven to

Slice the pumpkin and

Slice the pumpkin and place it on a baking tray. Drizzle with a little olive oil, salt, pepper and 1/2 tsp cayenne pepper. Roast for 35 minutes.

In the meantime, cook

In the meantime, cook the pasta shells according to pack instructions and when ready, drain and set aside.

When the pumpkin is

When the pumpkin is ready, scoop the flesh into a blender. Add the oat milk, nutritional yeast, garlic cloves, 1/2 tsp cayenne pepper, cinnamon, nutmeg and salt and pepper to taste. Blend until you get a pumpkin pasta sauce. If the sauce is too thick, add a little more oat milk, 2 tbsp at a time, until you reach the right consistency.

Place the pasta shells

Place the pasta shells in a tray. Add the vegan pumpkin sauce and mix well. Top up with vegan parmesan and with fresh herbs. Enjoy!

How to make Vegan Pumpkin Pasta

Top 2 vegan pumpkin sauce recipes from across the web

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Vegan Pumpkin Pasta

Top 2 vegan pumpkin sauce recipes from across the web

The most viewed vegan pumpkin sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Spice Sauce

Vegan Pumpkin Pasta

The most viewed vegan pumpkin sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine