6 Ingredient Pumpkin Alfredo - Vegan

I am so into sauces that I can whip up in no time at all. Hardly any prepping, no big mess, delicious with a capital D, and at this time of year - fall festive AF.

When I'm able to make sauces on my own it saves me time and money. Two things almost as precious as the excitement experienced by dogs when their humans get home.

I love it. And dogs. But that's another story for another time.

That's how I knew that I had to make something fitting with pumpkin. It wouldn't be fall/Halloween/Thanksgiving without it!

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. 

YUM.

PUMPKIN ALFREDO

8 oz. rice noodles
3/4 cup cashews*
1 cup pumpkin
1/2 cup almond milk
1/2 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder

In a medium sauce pan, 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, enjoy!

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.