My Best Vegan Cashew Cream Pumpkin Pasta

I’ve been making this vegan cashew cream pumpkin pasta for years now, and every time october rolls around, my family starts asking when I’ll make it again.

You know how some recipes just feel like home? This vegan cashew cream pumpkin pasta is one of those dishes that wraps you up in warmth from the first bite.

Why I turn to this Cream Pumpkin Pasta when I need something comforting

The cashews create this incredibly silky texture that coats every strand of pasta perfectly. I love how the sweetness of roasted pumpkin balances with the nutty richness, creating something that feels both cozy and sophisticated.

My sister always asks for the recipe when she tries it, and I think it’s because this dish manages to be both simple and impressive at the same time.

You can have roasted hatch chile mac and cheese one night and this creamy pumpkin creation the next.

The best part is how forgiving this recipe is – if your pumpkin takes a few extra minutes to roast, or if you add a splash more plant milk, it still turns out beautifully.

I’ve served this to friends who don’t typically eat plant-based meals, and they’re always surprised by how rich and satisfying it tastes, much like my hearty chili spaghetti noodles.

Everything you need for the perfect Vegan Cashew Cream Pumpkin Pasta

• 5 cups fresh pumpkin, peeled and cubed (I prefer sugar pumpkins or butternut squash for their natural sweetness)
• 3 tablespoons olive oil
• 1 pound pasta (penne or rigatoni work wonderfully – the tubes hold the sauce nicely)
• ¾ cup raw cashews (if you don’t have a high-speed blender, soak these for 2 hours first)
• 3 tablespoons nutritional yeast (this gives it that subtle cheesy flavor)
• 2 tablespoons pure maple syrup
• 1½ tablespoons Dijon mustard
• 1 teaspoon white miso paste (adds incredible depth – find it in the refrigerated section)
• 1 teaspoon smoked paprika
• ¾ teaspoon ground cumin
• Juice of 1 large lemon
• 1¾ cups unsweetened oat milk (or any plant milk you prefer)
• Salt and black pepper to taste
• Fresh herbs for garnish (sage or parsley work beautifully)

The key to this vegan cashew cream pumpkin pasta is using fresh pumpkin when possible – the flavor is so much more vibrant than canned.

How I Make This Vegan Cashew Cream Pumpkin Pasta

1. Heat your oven to 375°F and line a large rimmed baking sheet with parchment paper. I always use parchment because it prevents sticking and makes cleanup easier.
2. Toss the cubed pumpkin with olive oil and a pinch of salt. Spread the pieces in a single layer – overcrowding will cause them to steam instead of roast. Roast for 22-25 minutes until the edges are golden and a fork slides through easily.
3. Start your pasta water about 15 minutes before the pumpkin finishes. I salt the water generously – it should taste like the sea. Cook the pasta according to package directions, but stop it just shy of al dente since it’ll finish cooking in the sauce.
4. While everything cooks, prepare your blender. Add the cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice, and plant milk. Once the pumpkin is tender and slightly caramelized, add it to the blender too.
5. Blend on high for 60-90 seconds until the mixture is completely smooth and creamy. Taste and adjust – you might want more lemon for brightness or a touch more maple syrup for sweetness.
6. Reserve ½ cup pasta cooking water before draining. This starchy water helps the sauce cling to the pasta beautifully.
7. Return the drained pasta to the pot over medium heat. Pour in the pumpkin cashew cream and toss gently, adding pasta water a splash at a time until you reach your desired consistency. The sauce should coat each piece without being thick or gluey.
8. Let it simmer for 2-3 minutes, stirring occasionally. You’ll hear gentle bubbling and smell the spices warming – that’s when you know it’s ready.

My kitchen secrets for getting this Vegan Cashew Cream Pumpkin Pasta just right

Don’t skip roasting the pumpkin – even though it takes a bit longer than using canned, the caramelized edges add such incredible depth to the final dish. I’ve tried both methods, and fresh always wins.

When blending, start with less plant milk than you think you need.

You can always add more, but you can’t take it away once it’s too thin. I learned this the hard way when I first started making this vegan cashew cream pumpkin pasta.

The pasta water trick really makes a difference here. That starchy cooking liquid helps marry the sauce to the noodles in a way that plain water just can’t match.

I always remind myself to save some before I drain – there’s nothing worse than remembering after it’s gone down the sink.

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What if I can’t find miso paste?

Don’t worry, you can substitute with an extra pinch of salt and a tablespoon of tahini for that umami depth. The flavor will be slightly different but still absolutely wonderful.

Can I use different pasta shapes?

Of course! I love this with short pasta shapes like penne, shells, or rotini because they hold the creamy sauce so well.

But I’ve also made it with spaghetti and linguine when that’s what I had on hand. Just toss everything together gently to avoid breaking longer noodles.

How do I store leftovers?

Leftover vegan cashew cream pumpkin pasta keeps in the refrigerator for 3-4 days.

I reheat individual portions in the microwave with a splash of plant milk, or warm larger amounts gently on the stovetop. The sauce might separate slightly, but a good stir brings it right back together.

Follow me on Pinterest for more cozy, plant-based recipes like this one! I share new seasonal favorites every week, and I love seeing how you make these dishes your own.

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The times I enjoy my Vegan Cashew Cream Pumpkin Pasta most

This has become our go-to Sunday dinner throughout autumn.

I also love making this when friends come over for casual dinner parties. It feels elegant enough for company but doesn’t require last-minute fussing in the kitchen.

You can have the sauce ready hours ahead and just cook fresh pasta when everyone arrives.