I had SO much fun doing this video recipe a few weeks ago with super talented YouTuber Sharzad Kiadeh, via her "My Dancing Kitchen" video recipe series. This Vegan Pumpkin Alfredo Sauce is super rich and creamy with accents of fresh ginger, maple, rosemary and more. This sauce is perfect as a fall-inspired pasta sauce but can also be served as a Pumpkin Bisque. So versatile!
Get the recipe and watch me show off some Britney moves in Sharzad's kitchen as we make this dish!..
Fun + laughter + a recipe = perfect.
Blender recipe. Thank you Vitamix.
The velvety sauce. Actually doubles as a soup if you thin it out a bit..
Alfredo for fall.. (vegan, dairy-free, gluten-free with gf pasta, EASY)
Pasta time..
Well this was fun..
Check out the VIDEO of this recipe!..
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...Watch us make the recipe! Subscribe to Sharzad's awesome channel. She is SO fun and cute and sweet and hilarious. She has the most witty ad libs, you cannot help but giggle your way through her videos. Plus she posts great beauty tutorials - her makeup in this video is stunning! And she has been posting more and more vegan recipes which is so great. Ask her you want MORE vegan recipes! Because she rocks them.
Sharzad on Twitter
Sharzad on Instagram
Sharzad on Facebook
Her blog: LuxLyfe.com
And she is pretty rad on periscope too. So check her out there!
The pasta..
Boom.
Dive in..
Vegan Pumpkin Alfredo Sauce
By
Published 10/27/2015
Ingredients
- ¾ cup pumpkin puree, unsweetened
- 1 cup raw cashews, soaked (soaked in water at least 6-8 hours and drained)
- 1-2 teaspoon raw ginger, grated
- 6-8oz veggie broth
- ½ teaspoon fresh rosemary, chopped
- a few pinches cayenne (to taste for added warmth)
- 1 teaspoon white miso paste (or add a bit more salt, since this is salted)
- 2-3 teaspoon maple syrup
- ½ teaspoon apple cider vinegar
- salt and pepper to taste (at least ¼ teaspoon salt)
- 1 lb pasta, cooked
- garnish: fresh rosemary, chopped
Instructions
- Add all pasta sauce ingredients to a Vitamix or other blending appliance.
- Blend until silky smooth. Taste test and adjust spices and salt if needed.
- Cook pasta according to package.
- Warm up your sauce by blending on the highest Vitamix speed for 2-4 minutes. Or by simmering in a small soup pot until warm.
- Toss pasta with sauce and serve with rosemary bits on top.
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: sauce,pumpkin,entree,dinner,vegan,soup,rosemary,ginger,miso,easy,vitamix
*disclosure: This post contains a Vitamix affiliate link. Ready to buy the best blender ever? Get free shipping by using my link!
suzette jimenez says
This recipe is absolutely delicious!! I made it with spiral zucchini instead of pasta an it was yummy!! Next day enjoyed left over sauce as soup. Thanks to both.
Kathy Patalsky says
Yay! So glad you loved it!! Thanks for reporting back! 🙂
Run TwoHundredFifty says
I've been working on transitioning a larger portion of my diet to vegan based meals over a few years. This is absolutely amazing. Easy to make, I usually have all the ingredients on hand, and my meat eating boyfriend approves! Will probably saute some veggies and add them in next time, but love love the alfredo base idea!
Deb says
I finally got a vitamix for Christmas after asking for a couple years! Woo hoo! Totally making this tomorrow on my day off:)
tofupuppy says
This was big hit with my vegan running team for our pre-race pasta party. Super easy, too. I soaked the cashews for the minimum time but next time will leave them for a little longer.
Kathy Patalsky says
So glad you all liked it!
Lucie Cermak says
Loved this recipe! Very easy to follow and the result is absolutely delicious! Thank you 😉
Rachel Glum @ Fit Foodie Files says
I just made this tonight, with slightly less pasta & a head of cauliflower, and it was DELICIOUS! Thank you so much. This is definitely going to become a regular recipe 🙂
Kathy Patalsky says
So glad you like it Rachel!
Michelle says
This sauce is great! I used it (only added a bit of nutritional yeast, lemon, and thyme to your recipe) to make an awesome fall "bowl". Chipotle spiced quinoa, Brussels sprout hash with tofu bacon, white beans, sautéed spinach, your pumpkin alfredo, and almond parmesan. It was amazing!! And a great alternative for the sauce besides pasta. Thanks!!
Ana @ Ana's Rocket Ship says
Yum!!!!
Madison Gardner says
Do you think I could freeze the sauce?
Kathy Patalsky says
Yes it would probably freeze well due to cashew base
Alex Say says
Wow looks like another winner!!!!!!! Keep it up Kathy.....
Christine (Run Plant Based) says
This looks amazing, can't wait to try! Thanks!
Kathy Patalsky says
Hope you love it Christine!
Kenneth Nemchak says
Picked up a pumpkin the other day to make risotto. I think I'll use this recipe for the risotto sauce.
Kathy Patalsky says
Kenneth that is an awesome idea!!! I love risotto and this would be such a great sauce for it!
Lisa@ChocolateMeetsStrawberry says
Oooh this looks absolutely delicious!!
Kathy Patalsky says
Thank you Lisa!
Sharzad Kiadeh says
Drooling all over again!!!! You are a vegan cooking MASTER!!!
Kathy Patalsky says
Aw thank you Sharzad! I had so much fun and loved being a part of your dancing kitchen.
Rebecca P. says
Ah cool! I'm planning on making my first vegan alfredo recipe on Thursday 😀
Kathy Patalsky says
It's soooo yummy with those velvety cashews