Why do the cashews need to be soaked for this recipe?

Soaking the cashews helps to soften them, allowing them to blend into a perfectly smooth and creamy sauce for the Alfredo without any grainy texture.

Can I use a different type of squash instead of butternut?

While butternut squash provides a unique sweetness and texture, you could substitute it with another firm winter squash like kabocha or acorn squash, ensuring it's cooked until fork-tender.

What can I use if I don't have a food processor for the sauce?

A high-speed blender can be used as an alternative to a food processor for both blending the cashew mixture and pureeing the cooked butternut squash until smooth.

How should I store leftover Butternut Squash Alfredo?

Store any leftover Butternut Squash Alfredo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or almond milk if needed to restore creaminess.

Is it okay to omit the kale from this Butternut Squash Alfredo?

Yes, you can omit the chopped kale if you prefer, though it adds a lovely color, texture, and nutritional boost to the dish. You could also substitute it with spinach or another leafy green.

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Butternut Squash Alfredo
[Vegan, Gluten-Free]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A generous serving of creamy vegan Butternut Squash Alfredo with gluten-free pasta, vibrant green kale, and a sprinkle of fresh sage and pecans on top.

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Butternut Squash Alfredo [Vegan, Gluten-Free]

930

2-4

Dairy Free

Butternut squash is a magic autumnal veggie that provides a wonderful color and mild flavor that pairs perfectly wth sage. In this recipe, the squash is transformed into rich sauce made extra creamy by the addition of cashews. Pour it over your noodle or pasta of choice and get ready... Read More

Ingredients You Need for Butternut Squash Alfredo [Vegan, Gluten-Free]

1 tablespoon vegan butter
1 1/2 tablespoon finely chopped fresh sage
1 tablespoon fresh thyme
1 small yellow onion, chopped (about 1 cup)
4 cups butternut squash, peeled, seeded and diced into 1/2-inch cubes
Salt and freshly ground black pepper
3 cloves garlic, minced
1 cup low-sodium vegetable broth
2 cups chopped kale
1 cup almond milk
3 tablespoons nutritional yeast
1 cup soaked cashews
1 teaspoon pumpkin spice
1/2 cup chopped pecans (optional)
14 ounces dry gluten-free spaghetti
1/3 cup vegan parmesan, plus more for serving

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How to Prepare Butternut Squash Alfredo [Vegan, Gluten-Free]

In a large skillet add the butter and red onion. Sauté until slightly soft, about 1-2 minutes.
Next add in the garlic, sauté for 30 seconds, stir and add the butternut squash, vegetable stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
Add soaked cashews, nutritional yeast, and almond milk to a food processor and blend until smooth.
When the squash is tender, add the squash to a food processor along with salt to taste. Purée until smooth.
Bring a large pot of water to a boil. Add gluten-free pasta, cook according to directions (6-8 minutes). Do not overcook.
Drain pasta and add a generous portion of the butternut squash sauce to the pasta. Fold in chopped dinosaur kale and gently toss together. Top with sage and pecans.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.