Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess
The word “creamy” is basically the go-to verbiage to describe some of the most tastiest of foods, from ice cream to chocolate to brie. But while creamy foods both savory and sweet are ones that seem to quench cravings the most, the unfortunate part about the word is that it’s usually associated with dairy. Not trying to hate on dairy consumers, but if you’ve been lactose-intolerant since birth like I have, you probably get really excited when you hear the word “creamy” and then immediately come to the realization that you probably can’t eat it.
Little did you know, there is this magical substance called coconut cream that has existed since the beginning of time (or since the beginning of time that we care about, because a world without coconuts is not a world worth caring about). Imagine some settlers reaching the Pacific Islands for the first time stumbling upon this really weird, hairy, hard as a rock thing. It probably took hours for them to figure out how to crack it open, but they did, and they were probably kissing each other for hours afterwards in triumph.
Anyways, this coconut cream, derived from the flesh of the coconut, is even thicker than other creams. Yeah, it’s actually solid and contributes much more flavor than other dairy-filled heavy creams, making it the perfect addition to a sauce. In this case, the coconut cream adds a luscious thickness to the combination of pumpkin and tahini, which is just about as Fall as you can get. Serve this sauce with your favorite base, whether it’s spaghetti squash, pumpkin soba noodles (oh yes, these exist), or just plain old spaghetti. I don’t think you’ll miss the dairy at all.
Prep Time: 1 minute
Cook Time: 9 minutes
Total Time: 10 minutes
1/3 cup pumpkin pureé
2 tablespoons coconut cream
3/4 – 1 cup coconut milk
1/4 cup tahini
1 teaspoon sesame oil
juice from 1 lemon
salt and pepper, to taste
- Combine all ingredients in a small saucepan.
- Bring to a boil, then turn down and let simmer until mixture reaches desired temperature.
- Season with salt and pepper as necessary
- Serve with some veggies, unless you’re into mono-chromaticism.
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