Go Back
When you make Vegan Pumpkin Alfredo, the right ingredients can make your dish shine. Here’s what you need: - 1 cup pumpkin puree (canned or homemade) - 1 cup raw cashews (soaked in water for a minimum of 2 hours) - 1 cup vegetable broth (low-sodium preferred) - 2 tablespoons nutritional yeast - 2 cloves garlic, finely minced - 1 teaspoon onion powder - ½ teaspoon freshly grated nutmeg - Salt and black pepper to taste - 1 tablespoon olive oil - 12 oz fettuccine (or your favorite pasta variety) - Fresh parsley, finely chopped (for garnish) Each ingredient plays a key role. The pumpkin adds a rich flavor and color. Cashews create creaminess. Nutritional yeast gives a cheesy taste without dairy. Garlic and onion powder enhance the overall depth. Nutmeg adds warmth and spice. I always opt for low-sodium vegetable broth to keep the dish healthy. You can easily find pumpkin puree in stores, but making it at home is simple and fresh. Soaking cashews helps them blend smoothly into a creamy sauce. This combination makes a comforting meal that feels indulgent but is still plant-based. Check out the Full Recipe for detailed steps on how to put it all together. - Bring salted water to a boil in a large pot. - Add the fettuccine and cook according to package instructions, usually 8-10 minutes. - Drain the pasta and set it aside. Reserve a little pasta water if you want. - In your blender, add soaked cashews, pumpkin puree, vegetable broth, nutritional yeast, minced garlic, onion powder, nutmeg, and a pinch of salt and pepper. - Blend until smooth and creamy. If the sauce is too thick, add more vegetable broth gradually. - In a medium saucepan, warm olive oil over medium heat. - Carefully pour in the blended sauce and let it simmer for 3-5 minutes. Stir it gently to avoid sticking. - Add the drained fettuccine to the saucepan with the sauce. - Toss the pasta with the sauce using tongs or a spoon. Cook together for another 1-2 minutes until warm. Follow these steps closely, and you'll create a delightful vegan pumpkin Alfredo that warms your heart and stomach. For the full recipe, check out the details above! To adjust the thickness of your vegan pumpkin Alfredo, start with the right balance. If your sauce is too thick, add a splash of vegetable broth. Blend the mixture again until it reaches your desired creaminess. For added depth, try seasoning with a pinch of salt and a dash of black pepper. Nutritional yeast enhances the flavor, giving it a cheesy taste. Garnishing your dish is key to an inviting plate. Fresh parsley adds a burst of color and a hint of freshness. You can also sprinkle extra nutritional yeast for that cheesy touch. Pair this dish with crispy garlic bread for a perfect side. A simple salad with a light vinaigrette would also complement the meal well. You will need a few essential tools for this recipe. A high-speed blender is crucial for making the cashew sauce smooth. A large pot is necessary for cooking the fettuccine. A medium saucepan will help heat the sauce evenly. Tongs or a spoon will aid in tossing the pasta with the sauce. Having these tools ready will make your cooking experience smooth and fun. For the full recipe, visit the link to ensure perfect results! {{image_4}} You can switch up your pasta for this dish. If you want a gluten-free option, try brown rice or quinoa pasta. These options taste great and keep the meal light. You can also use whole wheat pasta for added fiber. If you prefer something different, try spiralized zucchini or spaghetti squash for a fresh twist. To make your dish even better, add some fresh veggies. Spinach or mushrooms blend well with the creamy sauce. They add nutrients and color to your plate. You can also try spices like smoked paprika or crushed red pepper for heat. Fresh herbs like basil or thyme can brighten the flavor, too. If you want to mix things up, consider using different dairy-free milks. Almond milk or oat milk can change the taste while keeping it creamy. You might also try using different purees. Butternut squash or cauliflower can create a unique flavor. This will give you a fun and varied meal every time you cook! For the full recipe, check out the section on ingredients and instructions. To keep your vegan pumpkin Alfredo fresh, place leftovers in an airtight container. Store it in the fridge for up to three days. Make sure it cools down before sealing to avoid moisture buildup. If you want to freeze the sauce, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This method helps preserve flavor and texture. The sauce can last up to three months in the freezer. When it's time to enjoy your leftovers, reheat gently. The best way is to use a saucepan over low heat. Stir frequently to keep the sauce creamy. If it thickens, add a splash of vegetable broth until it reaches your desired texture. You can also microwave it. Use a microwave-safe bowl and heat in short bursts, stirring in between. This method helps maintain the sauce's rich flavor. In the fridge, your vegan pumpkin Alfredo stays fresh for about three days. In the freezer, it can last up to three months. For best taste and quality, consume within these time frames. Always check for any off smells or changes in texture before eating. Enjoy your delicious dish while it’s at its best! Yes, you can! If you want to avoid cashews, try using silken tofu. It blends smoothly and gives a creamy texture. You could also use sunflower seeds. Just soak them in water for a few hours before blending. Another option is to use cooked white beans. They add creaminess without the nuts. To make your sauce richer, try adding a splash of coconut milk. This will boost the creaminess. You can also blend in a bit of vegan cream cheese. If you want more flavor, mix in some sautéed onions or mushrooms. These will add depth and richness to your sauce. Absolutely! This dish is great for meal prep. You can cook the pasta and sauce ahead of time. Just store them separately in airtight containers. When you’re ready to eat, reheat them together in a pan. This method keeps the pasta fresh and avoids sogginess. If you can't find pumpkin puree, sweet potato works well. It has a similar taste and texture. Butternut squash is another good option. Cook and mash it before adding to the sauce. Carrot puree can also give a sweet, earthy flavor. These alternatives keep your dish tasty and still creamy. This recipe offers a simple yet tasty way to enjoy pasta. Using pumpkin and cashews, you get a creamy sauce full of flavor. Remember to adjust the seasoning and consistency to your liking. Experiment with different vegetables or pasta for variety. Don’t forget to store leftovers properly for future meals. Enjoy this warm dish any day of the week, knowing it’s nutritious and satisfying. Happy cooking!

Vegan Pumpkin Alfredo

Savor the flavors of fall with this creamy vegan pumpkin Alfredo recipe! Made with simple ingredients like pumpkin puree, soaked cashews, and fresh garlic, this dish is both comforting and nutritious. Perfect for a cozy dinner, it comes together in just 30 minutes. Get ready to impress with this delightful pasta that’s vegan-friendly and deliciously creamy. Click through now to explore the full recipe and bring autumn to your table!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree (canned or homemade)

1 cup raw cashews (soaked in water for a minimum of 2 hours)

1 cup vegetable broth (low-sodium preferred)

2 tablespoons nutritional yeast

2 cloves garlic, finely minced

1 teaspoon onion powder

½ teaspoon freshly grated nutmeg

Salt and black pepper to taste

1 tablespoon olive oil

12 oz fettuccine (or your favorite pasta variety)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring generously salted water to a rapid boil. Add the fettuccine and cook according to the package instructions until al dente, typically 8-10 minutes. Once cooked, drain the pasta and set it aside, reserving a splash of the pasta water if desired.

    Prepare the Cashew Sauce: In your blender, combine the soaked cashews, pumpkin puree, vegetable broth, nutritional yeast, minced garlic, onion powder, freshly grated nutmeg, and a pinch of salt and pepper. Blend on high until the mixture is smooth and creamy, ensuring there are no lumps. If you find the sauce too thick for your liking, add more vegetable broth gradually until you reach your desired consistency.

      Heat the Sauce: In a medium saucepan, heat the olive oil over medium heat. Once the oil is warm, carefully pour in your blended pumpkin Alfredo sauce. Stir the mixture gently and allow it to simmer for about 3-5 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan and to evenly heat the sauce through.

        Combine Pasta and Sauce: Add the drained fettuccine into the saucepan with the pumpkin sauce. Using tongs or a spoon, gently toss the pasta to ensure each strand is evenly coated with the creamy sauce. Allow the pasta and sauce to cook together for an additional 1-2 minutes, making sure everything is nicely warmed.

          Serve: Plate the creamy vegan pumpkin Alfredo elegantly on individual serving dishes. Garnish each plate with a generous sprinkle of freshly chopped parsley for a pop of color and a hint of freshness.

            - Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

              Presentation Tips: For an extra touch, serve the dish in wide, shallow bowls. Top with a sprinkle of extra nutritional yeast and a light drizzle of olive oil. Pair with a side of crispy vegan garlic bread to complete this delightful meal!