This vegan pumpkin Alfredo is made with the creamiest pumpkin sauce that goes perfectly with any type of pasta you love. Say hello to your new favourite Fall recipe!
three words for you. Vegan pumpkin Alfredo. That is all. Thank you and goodbye!
This is one of those sauces that makes die-hard dairy fans go “this is Vegan? Really? There’s no cream in here? Or butter? What? HOW!?”
Yeah. That’s right. And take it from someone who loves a good traditional Alfredo sauce, this pumpkin Alfredo is LYFEE.
One thing I love about this vegan pumpkin Alfredo is that it’s super creamy, but not made with coconut milk like many creamy vegan sauces. I mean, don’t get me wrong, I love a good coconutty-noodle dish, but this recipe uses a homemade cashew cream….which is just amazing.
A few notes on this recipe:
So here it is. The big secret to this dreamy vegan pumpkin Alfredo. The cashew cream!
You’ll want to make sure you’re using raw unsalted cashews for this recipe, and soak them in a bowl of water overnight, or in hot water for 2 hours. This will help them get nice and soft and plump. Then just blend up the cashews with some water and voila! magic! Super luscious cashew cream! You’ll want to make sure to blend this up for a good minute or two in a high powered blender so it gets SUPER creamy.
This cashew cream gets mixed up with the rest of the ingredients (i.e. PUMPKIN!) and tossed with your pasta.
I love this sauce with fettuccine noodles for a more traditional type of fettuccine Alfredo dish, but you can use any type of pasta you love! Gluten-free pasta, chickpea pasta, whole-grain pasta, all will be delicious!
This vegan pumpkin Alfredo is:
- Quick & easy to make
- Perfect for a cozy night in
- THE BEST SAUCE EVER
Make sure to serve this up right away, it’s best fresh out the pan!
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PinDescription
BEST EVER pumpkin Alfredo sauce. Seriously can’t get enough!
Ingredients
- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 sprigs of fresh sage
- 1/4 cup pumpkin puree
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp freshly grated nutmeg
- 4 servings pasta of choice
Instructions
- Blend the cashews and water in a high-speed blender until smooth & creamy. Set aside.
- Heat the olive oil in a pan on medium-high heat, then add the garlic and sage and let cook for 1 minute.
- Reduce heat to medium and add the pumpkin puree and cashew cream mixing until incorporated.
- Add the salt, pepper, nutmeg and let the sauce cook down for 2 minutes. Remove the sage from the pan.
- Add your cooked pasta to the pan and toss together.
Notes
I use this blender to make the cashew cream.
Taste the sauce and adjust seasoning as needed.
You can substitute fresh sage for dried sage if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 313
- Sugar: 2g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
Keywords: vegan pumpkin recipes, healthy vegan pasta
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Kristi
June 10, 2019 at 9:24 amDelicious! My very picky three year old and my five year old devoured this dish. This will be a family favourite it!
★★★★★
Jess
June 12, 2019 at 2:30 amThank you for the review Kristi! Glad you and your children all loved the recipe!:)
Jackie
January 7, 2019 at 11:40 pmDelish! And so simple!
★★★★★
Jess
January 9, 2019 at 1:55 pmThank you Jackie! Glad you enjoyed the recipe!
Lidia
November 10, 2018 at 8:59 pmAddictive, extremely tasty and easy to make!
★★★★★
Jess
November 11, 2018 at 4:24 pmThanks so much for the review Lidia! So glad you enjoyed the recipe 🙂
Caroline
November 6, 2018 at 2:07 amHey Jess, this looks amazing! I’m going to make it this week, just wondering if you know how it reheats? Hoping to bring leftovers to work the next day
★★★★★
Jess
November 6, 2018 at 3:43 amHI Caroline, thank you so much! I unfortunately am not sure how these would turn out reheated but they can be enjoyed cold or at room temperature!
Maria Koutsogiannis
November 5, 2018 at 8:09 pmOk this is brilliant. Talk about bringing seasonal into comfort. Well done Jess!
★★★★★
Jess
November 5, 2018 at 8:20 pmThanks Maria! This is my favourite pasta dish ever right now 🙂
Monique Arches
October 30, 2018 at 10:17 pmHi !! I just made this lovely recipe but are there any meats that you would suggest to pair with it ?
Jess
October 30, 2018 at 11:21 pmHi Monique! If you’d like to enjoy this as a side with a meat I would suggest just some grilled chicken or a light fish like mahi-mahi!
Gina
October 29, 2018 at 11:26 pmThis looks sooo dreamy! Buttt I’m allergic to cashews. Is there a substitution that you would recommend??
Thanks!
Gina
Jess
October 30, 2018 at 12:13 amHi Gina! You could replace them with raw unsalted macadamia nuts instead! 🙂
Jeremy
October 28, 2018 at 11:48 pmAmazing… make it you won’t be dissapointed.!!!
★★★★★
Jess
October 29, 2018 at 12:05 amThank you for the review, Jeremy! So happy to hear you loved this recipe. It’s my personal favourite fall dish 🙂
lara
October 27, 2018 at 7:56 pmi made this last night and it was perfect! simple and delicious! its so creamy and healthy 🙂
★★★★★
Jess
October 27, 2018 at 8:30 pmThank you for the review Lara! So glad to hear you enjoyed the recipe:)
Ben Syne
October 25, 2018 at 4:30 pmTried this and it was so good! One of my favourite pastas
★★★★★
Jess
October 25, 2018 at 4:43 pmThank you! So happy you enjoyed it:)
Bianca Zapatka
October 25, 2018 at 4:29 pmI love pasta with a creamy pumpkin sauce ? such a delicious recipe, Jess! Lots of love, Bianca ❤️
★★★★★
Jess
October 25, 2018 at 4:43 pmThanks Bianca! I think we can agree pumpkin everything is the best during the Fall right?:) <3
Ela
October 25, 2018 at 4:08 pmSuch an easy recipe! Love how creamy and yummy it looks. 🙂
★★★★★
Jess
October 25, 2018 at 4:42 pmThanks Ela! The easy factor is what I love most about it too!:)