Simple and Creamy Vegan Pumpkin Alfredo

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The perfect vegan fettuccine alfredo recipe for fall! Enjoy these decadent cheesy noodles with creamy vegan pumpkin alfredo sauce for any autumn dinner.



  • 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 


  • 16 Ounces of Fettuccine Noodles
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Garlic, Minced


  1. To soak cashews, place them in a glass bowl, pour boiling water over them and let them soak for 1 hour.
  2. Boil water and cook the noodles according to the directions on the package.
  3. In a high-speed blender combine all of the sauce ingredients, and blend on high until smooth.
  4. In a pot over medium heat, add the oil and garlic. Cook until the garlic starts to brown.
  5. 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).
  6. Add the pasta to the sauce and toss to combine. 
  7. Serve and enjoy!