Dairy Free,  Dinners,  Easy meals,  Gluten-free,  Healthy,  Recipes,  Vegan

Dairy-Free Pumpkin Alfredo Sauce {make it vegan}

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This is one of my absolute favorite sauces! It’s one of the recipes I always have the ingredients on hand for, the one that I make when I want/need to make something good but fast. You can do so much with this. You can easily make it vegan. I served this on spaghetti squash noodles, so the meal was also gluten-free. I also served it with our favorite smoked chicken (recipe coming soon!). The end result is really good!

Dairy-free pumpkin alfredo sauce over spaghetti squash noodles and smoked chicken on top.

You can also serve it with pasta (I used a gluten free penne pasta here).

Dairy-free pumpkin alfredo sauce over penne pasta.

Or you can add chicken sausage on top. The possibilities are endless!

Dairy-free pumpkin alfredo sauce over penne pasta and chicken sausage on top.

This sauce comes together quickly! Here is a video (I also include how I make the spaghetti squash noodles in the video!)

dairy-free pumpkin alfredo over shredded spaghetti square and chicken on top

Dairy-free pumpkin alfredo sauce

Vanessa @darcygirl.co
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 yellow onion diced
  • 1 tbsp olive oil
  • 2 tbsp minced galic
  • 1 1/2 tsp salt use up to 2 teaspoons, to taste
  • 1 can coconut milk
  • 1 can pumpkin puree
  • 1 cup chicken broth (use vegtable broth to make it vegan)


  • Heat olive oil over medium-high heat in a medium pot or dutch oven. Add in onion and cook until starting to brown, about 5 minutes. Add in garlic, cook 1 more minute.
  • Add salt. Add coconut milk, pumpkin and chicken broth. Bring to a boil. Boil for 1 minute, stiring constantly. Reduce heat to medium heat, stiring constantly, cook for about 5 more minutes or until sauce starts to thicken. Enjoy!

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