Pumpkin “Cheese” Pasta Sauce

If you follow me on Instagram, you mat remember that time I made a recipe and forgot to take photos to share it with you guys because it was THAT good. It just gave me the excuse to make it again immediately, though which was definitely NOT a bad thing!

I know that most of us are almost always on the hunt for delicious weeknight dinners that are genuinely easy and quick to put together. We all need a good list of those kind of recipes, right? Well, I can assure you this is one that you will want to add to that list of yours. And probably go on to make weekly. At least. Yes, it’s THAT good! I hope you guys love this as much as my family does! Be sure you tag me on Instagram if you make this @naturallychelsblog and us #naturallychelsrecipe so I can see. I love seeing your guys’ versions of my creations and absolutely love your support!

Pumpkin "Cheese" Pasta Sauce

Deliciously cheesey, without the cheese! This plant-based cheese sauce is easy and a crowd pleaser! It's creamy, delicious and the best comfort food for autumn while still being nutritious! 

Course Main Course
Keyword pasta, plant based, pumpkin recipe
Prep Time 15 minutes
Total Time 15 minutes
Author Chels


  • 1/2 c soaked and drained cashews
  • 2/3 c cashew milk
  • 1/4 c pumpkin puree
  • 1 tsp nutritional yeast
  • 1/4 tsp sea salt
  • pepper. to taste


  1. To quick soak the cashews, place them in a glass jar or measuring cup. Fill with near boiling hot water and soak for 10 minutes while you prepare the rest of your meal.

  2. Add all ingredients into a high speed blender and blend on high until smooth and creamy. About 1-2 minutes depending on blender. 

  3. Pour over favorite pasta and/pr veggies! Enjoy!