My Vegan Take on Trader Joe’s Pumpkin Alfredo Sauce
Every Autumn, many people post about the pumpkin alfredo sauce from Trader Joe’s. I tried it once, and it’s great, but when I was eating dairy-free a few years ago, I needed a vegan option. I tried a lot of Alfredo sauce recipes on the internet, with everything from potatoes to cauliflower in the sauce. None of these sauces taste like creamy, cheesy pumpkin Alfredo, though. Well, the secret to vegan pumpkin alfredo sauce is simple, it’s 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
Vegan Pumpkin Alfredo
This cheesy Alfredo pasta sauce is relatively easy to make! I suggest two key things to make this vegan Alfredo sauce perfect.
First, I recommend using a high-speed blender like a Vitamix to ensure a smooth sauce. 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 and use raw cashews. I suggest soaking the cashews overnight in cool water (about 12 hours). If you are hurrying and want to make this recipe quickly, you can soak the cashews in boiling water for 30 minutes instead.
Vegan Fettuccini Alfredo with Pumpkin Alfredo Sauce
You can use any pasta shape, but I enjoy fettuccini or linguine pasta for this recipe. Pictured here is organic linguine. I think bucatini pasta or rice pasta (if you are GF) would work great here too.
Things to Pair with Vegan Pumpkin Alfredo
- Customizable Sourdough Focaccia Bread From Scratch
- Sourdough Garlic Bread Dinner Rolls
- No-Knead Sourdough Bread with Sauerkraut and Onion
Simple and Creamy Vegan Pumpkin Alfredo
The perfect vegan fettuccine alfredo recipe for fall! Enjoy these decadent cheesy noodles with creamy vegan pumpkin alfredo sauce for any autumn dinner.
- Prep: 30 minutes
- Cook: 20 minutes
- Total Time: 50 minutes
Ingredients
Sauce
- 1 Cup Raw 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 of Fettuccine Noodles
- 2 Tablespoons Olive Oil
- 3 Tablespoons Garlic, Minced
Instructions
- To soak cashews, place them in a glass bowl, pour boiling water over them and let them soak for 1 hour.
- 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!
