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Six ingredients, not counting the noodles, is all that it takes to have a fresh warm batch of this creamy fall alfredo in your hands.
6-Ingredient Pumpkin Alfredo [Vegan, Gluten-Free]
Calories
449Serves
4Ingredients
- 8 ounces rice noodles
- 3/4 cup cashews (see notes)
- 1 cup pumpkin
- 1/2 cup almond milk
- 1/2 cup nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Preparation
- In a medium saucepan, heat water until boiling. Remove from heat and add rice noodles. Let site while making the sauce.
- In your blender or food processor blend together all ingredients until smooth.
- Drain water from rice noodles, pour sauce into pan, and stir until noodles are coated. Serve.
Nutrional Information
Per Serving: Calories: 449 | Carbs: 70 g | Fat: 13 g | Protein: 17 g | Sodium: 62 mg | Sugar: 4 g
Notes
Store in the refrigerator for up to 5 days.
For creamier results you can soak the cashews in water for 2-4 hours before blending but the sauce is still great without soaking them.
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AUTHOR & RECIPE DETAILS
http://www.onegreenplanet.org/vegan-recipe/pumpkin-alfredo-gluten-free/