My husband and I have decided to include beef into our no-eat food list. We’ve already removed all pig products and I don’t have dairy (I’m not militant about it, but I generally avoid it and I don’t buy it for myself). I think the decision to avoid beef is a bit troubling to my parents, as we go there weekly for dinner. No problem, I said, as I’ll just bring food. So, when I was told spaghetti is on the menu, I decided to make a vegan spaghetti sauce recipe to bring along.
Luckily one of my patients told me that she had made one with squash, garlic, and coconut milk. I had a couple of sweet potatoes at home, so I decided to start with that.
My Creamy “Cheesy” Vegan Spaghetti Sauce Recipe
- 2 medium yams, cubed
- 3-5 cloves garlic minced
- Coconut oil
- 1-1 1/2 cups coconut milk
- 1 Tbsp nutritional yeast
- 1 tsp (approx) dried thyme
- salt and pepper to taste
- Boil water and add yams. Cook until tender.
- Drain yams and blend in blender or with a hand blender, until smooth.
- Put generous amount of coconut oil in pot and add garlic, stirring until it is slightly browned.
- Add yams, coconut milk, nutritional yeast, thyme, and salt and pepper.
- Stir everything together.
- You can add small amounts of each ingredient at a time to get the right thickness of the sauce and the right flavour you want. I also tried a pinch of coriander and thought that was a nice added flavour. I kept wanting it to taste cheesier, so I got up to a tablespoon of nutritional yeast, but you might stop sooner.