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Creamy “Cheesy” Vegan Spaghetti Sauce Recipe

Vegan Spaghetti sauce recipeMy 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

My Creamy "Cheesy" Vegan Spaghetti Sauce
I'm sure you can modify this to your own taste, as that's all I did
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  1. 2 medium yams, cubed
  2. 3-5 cloves garlic minced
  3. Coconut oil
  4. 1-1 1/2 cups coconut milk
  5. 1 Tbsp nutritional yeast
  6. 1 tsp (approx) dried thyme
  7. salt and pepper to taste
  1. Boil water and add yams. Cook until tender.
  2. Drain yams and blend in blender or with a hand blender, until smooth.
  3. Put generous amount of coconut oil in pot and add garlic, stirring until it is slightly browned.
  4. Add yams, coconut milk, nutritional yeast, thyme, and salt and pepper.
  5. Stir everything together.
  6. 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.
Adapted from from various ideas I found online
Adapted from from various ideas I found online
Acupuncture, TCM, natural health, Vancouver, BC
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