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One of my favorite things about fall (well, in addition to basically everything else about fall) is that pumpkin recipes become totally acceptable. I’ve been working through a can of pumpkin puree over the past few days and decided that instead of making something sweet today, I’d take a stab a a low carb vegan pumpkin risotto recipe. After all, sometimes you just want to make a vegan keto rice dish.
I had pretty high hopes for this low carb risotto, but it really exceeded my expectations! I’m definitely going to make this for Thanksgiving this year, and probably a bunch more times before that. Vegetarian keto recipes are hard to come by, especially fall specific vegan keto recipes, so this is getting a gold star for sure.
Notes on Making Low Carb Vegan Pumpkin “Cheddar” Risotto
- I called this a low carb vegan pumpin “cheddar” risotto because the nutritional yeast and paprika flavors give this a really rich, smooth, cheesy flavor. If you wanted to, you could try sprinkling some vegan cheese substitute on top, but it honestly doesn’t need it.
- You could also use canned butternut squash for this, but that’s where the substitutions end.
- For the liquid, you could use any of the following: unsweetened dairy free milk, unsweetened dairy free cream, dry white wine, water, vegetable broth. Obviously, the macros will change based on what you go with.
- I used vegetable broth for the liquid, so the nutrition for this recipe are calculated based on that.
- I strongly recommend letting the cauliflower simmer in the liquid for a little bit before even adding in the pumpkin, to make sure it gets soft enough
- For this recipe, I used 1/4 cup of sliced leek, but half a small onion or a shallot would also impart lovely flavors. You can use also tsp of onion powder instead, if you really don’t want to deal with an actual onion.