This is the BEST Vegan Pumpkin Alfredo Cheese Sauce! It’s incredibly creamy, healthy, delicious, dairy-free, and perfect to serve with pasta or to use as a cheese sauce for sandwiches, casseroles or more dishes! (The recipe can be made gluten-free & nut-free).
To make homemade pumpkin purée, cook a small pumpkin or squash in the oven, or on the stove or microwave until soft as directed in this recipe.
If serving the sauce with pasta, cook the pasta according to the packaging instructions until 'al dente'. Then drain, toss with a little oil and set aside.
Make Pumpkin Sauce
To make the sauce, sauté the garlic in 1 tablespoon oil for a minute over medium heat, until fragrant.
Add the soft cooked pumpkin along with sautéed garlic, smoked paprika, salt, nutritional yeast, non-dairy milk, tapioca flour*, and cashew butter* if using to a blender and blend until smooth and creamy (or use an immersion stick blender).
Pour the sauce into a large pan and heat over medium heat, stirring frequently, until hot and slightly thickened. Taste and adjust seasonings. (If it gets too thick, add a bit more non-dairy milk to thin).
Add cooked pasta to the sauce and toss to combine. Serve with vegan parmesan cheese and fresh basil or other toppings you like. Enjoy!
If you want to serve the pumpkin sauce as a vegan cheese sauce, I suggest adding the tapioca starch because it helps to make the sauce thicker and "cheesier" similar to a real cheese-sauce. But if serving with pasta you could also omit it. Alternatively, you could substitute cornflour or arrowroot starch to thicken but this won’t be as stretchy.
You can use your favorite non-dairy milk such as almond, cashew, soy, coconut or oat milk.
The cashew butter is an optional ingredient which makes the sauce richer and creamier. I suggest using cashew or almond butter. For a nut-free sauce, you could use sunflower seed butter, pine nuts or vegan cream cheese. If using raw nuts or seeds, please make sure to soak them in water overnight or boil for 20 minutes until slightly softened. 1/2 cup raw cashews are equal to 4 tbsp cashew butter.
Please read my blogpost for further information about this recipe.
Nutrition is calculated automatically and should be used as estimate.