1Tbsp.dark balsamic vinegargarlic or hickory smoke-infused
1tsp.Celtic sea salt
Heat a pan on medium-high heat. Add oil and reduce heat to medium. Add onions. Sauté onions in avocado oil for 2 minutes.
Add garlic and continue to cook until onions are translucent and garlic is fragrant for approximately 1 – 2 minutes.
Reduce heat to low; add pumpkin and coconut milk. Cover and bring to a simmer. Simmer for 5 minutes, frequently stirring, so coconut milk does not burn. Keep covered between stirs as the sauce does splatter.
Mix in balsamic vinegar and continue simmering and stirring for an additional 5 minutes or until sauce is thoroughly heated and any coconut milk clumps have melted.
Stir in nutritional yeast and salt. Allow to heat for 2 minutes.
Remove from heat, stir to ensure all is well combined, and serve immediately over pasta, mashed potatoes, or other vegetables.
Try using both garlic and hickory smoke-infused balsamic vinegar by dividing measurement to ½ Tbsp. of each.
Substitute a ½ tsp. of black Hawaiian sea salt for the milder gray Celtic sea salt.
If you are a garlic fan, you can increase garlic cloves to four. Likewise, if you do not care for a strong garlic flavor, you can reduce the cloves to 2.