Make this simple and creamy vegan pasta with pumpkin alfredo sauce any night of the week for a quick and easy plant-based dinner! This is a delicious fall pasta recipe for any occasion and comes together in just 20 minutes.
Homemade Alfredo Sauce Recipe
I’ve tried a lot of Alfredo sauce recipes on the internet, trying everything from potatoes to cauliflower in the sauce. None of these sauces ever taste like creamy, cheesy Alfredo though. Well, turns out the secret to vegan cheese sauce is simple… sauerkraut brine! Cheese is fermented so the secret ingredient for this vegan pasta with pumpkin alfredo sauce makes sense. Here’s what you’ll need to make this delicious vegan Alfredo sauce:
- Cashews
- Pumpkin puree
- Nutritional Yeast
- Garlic
- Sauerkraut brine
- Nutmeg
- Black Pepper
- Salt
- Plant-Based Milk
Cheesy Alfredo Pasta Sauce with Cashews
This cheesy Alfredo pasta sauce is quite easy to make! There are two key things I suggest to make this vegan Alfredo sauce perfectly. First, I suggest using a high-speed blender like a Vitamix to ensure the sauce is smooth. Don’t forget to stop the blender and scrape down any pieces stuck to the side. Second, make sure to soak the cashews for a long enough time. I suggest soaking the cashews overnight in cool water (about 12 hours). If you are in a hurry and want to make this recipe quickly, you can soak the cashews in boiling hot water for 30 minutes instead.
Vegan Fettuccini Alfredo Pasta
You can use any shape of pasta, but I really enjoy fettuccini or linguine pasta for this recipe. Pictured here is organic linguine. I think bucatini pasta or rice vermicelli (if your GF) would work great here too.
Other Fall Recipes to Try
- Fall Harvest Salad with Maple Dijon Dressing
- Autumn Spiced Dark Chocolate Bark
- Baked Acorn Squash Stuffed with Vegan Mac and Cheese
Simple and Creamy Vegan Pasta with Pumpkin Alfredo Sauce
Make this Simple and Creamy Vegan Pasta with Pumpkin Alfredo Sauce any night of the week for a quick and easy plant-based dinner! This is a delicious fall pasta recipe for any occasion and comes together in just 20 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Pasta
- Method: stovetop
- Cuisine: italian
- Diet: Vegan
Ingredients
Sauce
- 1 Cup Cashews, Soaked and Drained
- 1/2 Cup Pumpkin Purée
- 2 Tablespoons Nutritional Yeast
- 1/4 Cup Sauerkraut Brine
- 1/4 Teaspoon Nutmeg
- 1 Teaspoon Black Pepper
- 1 Teaspoon Salt
- 1/2 Cup Plant-Based Milk
Pasta
- 16 Ounces Noodles
- 2 Tablespoons Olive Oil
- 3 Tablespoons Garlic, Minced
Instructions
- Boil water and cook the noodles according to the directions on the package.
- In a high-speed blender combine all of the sauce ingredients, and blend on high until smooth.
- In a pot over medium heat, add the oil and garlic. Cook until the garlic starts to brown.
- Reduce the heat to low and add the blended sauce to the garlic and oil. Stir continuously until the sauce is heated. (You can add more milk if you feel the sauce is too thick).
- Add the pasta to the sauce and toss to combine.
- Serve and enjoy!
Keywords: Alfredo, vegan, cheese, pasta, fettuccine
