This vegan pumpkin alfredo sauce is what autumnal dreams are made of. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!

Pumpkin Alfredo pasta - Daisybeet

What’s your comfort food? Growing up with an Italian mom, we had pasta a lot with dinner. She even makes her own raviolis every December for Christmas, using our family recipe! For me, forget the chicken noodle soup. Comfort food comes in the form of those raviolis, or a warm bowl of pasta.

This pasta with homemade pumpkin alfredo sauce is the ultimate comfort food. It’s rich and creamy without feeling too heavy. A deliciously savory blend of garlic, shallots, and rosemary accentuates the pumpkin flavor.

Pumpkin Alfredo pasta - Daisybeet

How to make vegan pumpkin alfredo sauce

To keep this dish completely dairy free, we utilize a few unique vegan ingredients that pack a savory, umami punch. Instead of cream and cheese, we use homemade cashew cream, white miso, and nutritional yeast.

  • Sauté garlic and shallots in olive oil.
  • Add miso paste and rosemary to the pan.
  • Make cashew cream in a blender with cashews, almond milk, nutritional yeast, and spices.
  • Cook pasta and reserve 1 cup of pasta water.
  • Add pureed pumpkin, garlic and shallots mixture, and pasta water to the blender with cashew cream.
  • Blend until completely smooth and creamy.
Pumpkin Alfredo pasta - Daisybeet

The vegan ingredients that make this recipe shine

  • Cashew cream: Cashew cream is an excellent plant-based substitution for heavy cream in recipes. It is incredibly easy to make! Blend soaked cashews with liquid of choice (water, almond milk, or broth), and whatever flavorings you want to add. Cashew cream is lower in calories and saturated fat than regular cream.
  • Miso: A traditional Japanese ingredient, miso is a thick paste made from fermented soy. It is packed with super salty, umami flavor. Miso is a good source of many nutrients, including manganese and vitamin K. It also contains probiotics, thanks to the fermentation process!
  • Nutritional yeast: This ingredient has a cheesy, slightly nutty flavor. Nutritional yeast is rich in B vitamins and is a complete source of plant-based protein!
Pumpkin Alfredo pasta - Daisybeet
Pumpkin Alfredo pasta - Daisybeet

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Pumpkin Alfredo pasta - Daisybeet

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Creamy Pumpkin Alfredo Sauce Pasta (Vegan)

This vegan pumpkin alfredo sauce is what autumnal dreams are made of. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: main dish


  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbsp fresh rosemary needles
  • Salt
  • Pepper
  • 2 tbsp white miso
  • 3 tbsp warm water

Cashew Cream

  • 1 1/2 cups raw cashews, soaked in hot water at least 10 minutes
  • 1 1/2 cup unsweetened almond milk (or water)
  • 1 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • Salt
  • Pepper


  • 1 1/2 cups pumpkin puree
  • 12 oz pasta of choice (I used mafaldine)
  • 1 cup water reserved from pasta cooking



  1. Heat olive oil in a large skillet on low-medium heat.
  2. Add garlic and shallots plus a dash of salt and pepper. Stir around for 1-2 minutes until fragrant.
  3. Add rosemary and stir to combine.
  4. Whisk together the miso with warm water until a thick watery paste forms. 
  5. Pour miso paste into the pan with the garlic and shallots. Stir to combine, reduce to simmer and cook for 5 minutes.
  6. Meanwhile, boil your pasta according to package instructions. Set aside 1 cup of pasta water.
  7. Make the cashew cream. Drain the soaking cashews and put them in a blender with all the cashew cream ingredients. Blend until completely smooth.
  8. Add the pumpkin puree, garlic/shallot/miso mixture, reserved pasta water, and a dash of salt and pepper directly to the blender with cashew cream. Blend until completely smooth.
  9. Pour about 1 1/2 cups of alfredo sauce over the pasta, using tongs to gently toss. Add more sauce as necessary. You will have leftover!
  10. Use tongs to serve pasta into individual bowls, and top with freshly ground black pepper, if desired.


  • You will have about 1 1/2 cups of sauce leftover.

Keywords: vegan, pumpkin alfredo, nutritional yeast, pumpkin rosemary sauce, pumpkin cream sauce

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Pumpkin Alfredo pasta - Daisybeet

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