If you’re on the hunt for a sauce that’s creamy, dreamy, and just packed with flavor, then you’re in the right place. This Red Pepper Cashew Alfredo Sauce Recipe is hands down one of my all-time favorites—it’s velvety, slightly sweet from the roasted red peppers, and has that rich nuttiness from the cashews that makes it perfect for drizzling over pasta or veggies. Whether you’re looking for a dairy-free alternative or just want to wow your taste buds, trust me, this sauce is going to become your new go-to.
Why You’ll Love This Recipe
- Super Creamy Texture: The cashews give it that rich, velvety feel without a drop of cream.
- Vibrant Flavor Boost: Roasted red peppers add a sweet and smoky depth that’s just irresistible.
- Versatile & Easy: Whip it up quickly, and use it on pasta, veggies, or even as a dip!
- Great for Everyone: Vegan-friendly, gluten-free (with the right pasta), and packed with wholesome ingredients.
Ingredients You’ll Need
This Red Pepper Cashew Alfredo Sauce Recipe is all about simple ingredients that pack a punch together. You really want to grab fresh red bell peppers—roasted if you can, because it brings out the flavor beautifully. And raw cashews are key here; soaking them overnight makes the sauce silky smooth.
- Red bell pepper: Roasted peppers bring sweetness and smokiness, but raw works if you’re short on time.
- Raw cashews or macadamia nuts: Soak these to get that creamy texture—trust me, it makes all the difference.
- Water: Just enough to blend everything smoothly without thinning the sauce.
- Nutritional yeast or Parmesan cheese: Nutritional yeast amps up the savory, cheesy flavor in a vegan-friendly way.
- Salt: Essential for balancing all those flavors.
- Onion powder: Adds subtle savory depth without overpowering the sauce.
- Ground turmeric: For a hint of earthiness and that gorgeous golden hue.
- Ground nutmeg (optional): Just a pinch enhances the warmth and complexity.
- Pasta, spaghetti squash, or vegetables: The body for your sauce—choose your favorite base!
- Optional grilled or roasted veggies, beans, etc.: Throw them in for extra nutrition and flair.
Variations
I love playing around with this Red Pepper Cashew Alfredo Sauce Recipe depending on what I have on hand or what mood I’m in—there’s so much room to make it your own!
- Add a dash of smoked paprika: I tried this once, and it added an amazing smoky richness that my family went crazy for.
- Swap cashews for macadamia nuts: This gives the sauce a slightly different creaminess and nutty undertone that’s just delicious.
- Use fresh herbs like basil or parsley: Stirring in fresh herbs at the end adds a lovely pop of green and fresh flavor.
- Make it spicy: A pinch of red pepper flakes kicked it up a notch for me when I wanted a little heat.
How to Make Red Pepper Cashew Alfredo Sauce Recipe
Step 1: Soak the Nuts for Ultimate Creaminess
Start by placing your raw cashews (or macadamia nuts) in a bowl and cover them with water. Let them soak for 6-8 hours or overnight. This soaking softens the nuts and makes blending silky smooth without any gritty texture. I usually do this the night before, and it makes mornings so much easier!
Step 2: Blend Your Ingredients to Sauce Perfection
Drain and pat the soaked nuts dry, then drop them into your food processor or high-speed blender. Add the red bell pepper (roasted or raw), half a cup of water, nutritional yeast or Parmesan, salt, onion powder, turmeric, and nutmeg if you’re using it. Blend until the sauce is completely smooth—take your time here so you don’t miss out on that perfect creamy texture. If your blender struggles, just add a splash more water.
Step 3: Bring It All Together While Pasta Cooks
While your pasta or veggies are cooking in salted water, gently warm the sauce in a pot. Don’t let it boil; just heat it so it’s nice and cozy. When your pasta is cooked and drained (don’t rinse, please—this keeps the sauce clinging beautifully), pour the sauce over it. Give everything a good stir, and if you want, toss in some roasted veggies or beans for extra heartiness.
Pro Tips for Making Red Pepper Cashew Alfredo Sauce Recipe
- Soak Your Nuts Well: I used to skip this step, but soaking is the secret to achieving that ultra-creamy texture.
- Roast Your Peppers: Roasting adds a smoky sweetness that transforms the sauce from good to WOW.
- Be Patient While Blending: Sometimes I have to stop and scrape down the sides to get a perfectly smooth sauce without lumps.
- Don’t Overcook the Sauce: Heating gently prevents it from separating or becoming grainy, keeping it luscious.
How to Serve Red Pepper Cashew Alfredo Sauce Recipe
Garnishes
Personally, I love topping this sauce with fresh chopped basil or parsley to bring a pop of color and freshness. A sprinkle of extra nutritional yeast or some cracked black pepper on top adds just the right finishing touch. Sometimes I even add toasted pine nuts for a little crunch—trust me, it’s delicious.
Side Dishes
Because the sauce is so rich and flavorful, I like to serve it with simple sides like a crisp green salad or roasted asparagus. It also goes wonderfully with garlic bread or crusty sourdough if you want to keep things comforting and indulgent.
Creative Ways to Present
For special occasions, I’ve layered this sauce over roasted spaghetti squash boats topped with fresh parsley and cherry tomatoes. It also makes a fantastic dip—for dipping breadsticks or grilled veggies. Making it look beautiful with a drizzle of extra sauce and a sprinkle of herbs always impresses guests!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Red Pepper Cashew Alfredo Sauce in an airtight container in the fridge, where it will last about 3-4 days. Before reheating, give it a good stir because it tends to thicken a bit as it chills.
Freezing
Freezing this sauce works surprisingly well. I freeze portions in small containers or ice cube trays—perfect for when I want a quick creamy boost for pasta or veggies later. Just thaw overnight in the fridge before reheating.
Reheating
When reheating, I gently warm the sauce on the stove over low heat, stirring often to keep it smooth. If it’s too thick, I add a splash of water or plant milk to loosen it up—easy and quick with no loss of flavor.
FAQs
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Can I use roasted red peppers from a jar for this recipe?
Absolutely! Jarred roasted red peppers work perfectly and make this recipe even easier to prepare. Just make sure to drain them well to avoid thinning the sauce too much.
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Is this Red Pepper Cashew Alfredo Sauce Recipe vegan?
Yes, it’s vegan if you use nutritional yeast instead of Parmesan cheese. The cashews provide the creamy texture without dairy, making it a great plant-based alternative.
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How long should I soak the cashews?
I recommend soaking them for at least 6 hours or overnight. This softens them enough to blend into a silky sauce without any graininess.
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Can I make this sauce nut-free?
While cashews are key for the creamy texture, you could try using sunflower seeds or soaked white beans as a substitute, but the texture and flavor will change. Experiment and see what you like best!
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What pasta types pair best with this sauce?
I love it with spaghetti or fettuccine, but it’s equally amazing over spiralized veggies, spaghetti squash, or even gluten-free pasta for a lighter or allergy-friendly option.
Final Thoughts
Looking back, I never expected a sauce made from nuts and roasted red peppers to become such a staple in my kitchen, but here we are. This Red Pepper Cashew Alfredo Sauce Recipe is one of those treasures that’s simple, wholesome, and absolutely delicious. If you give it a try, I’m confident you’ll fall in love too — it’s that kind of recipe that makes you want to invite friends over for pasta night again and again. So go ahead, grab those cashews and peppers, and get ready for a saucy celebration!
Print
Red Pepper Cashew Alfredo Sauce Recipe
- Prep Time: 10 minutes (plus 6-8 hours soaking time)
- Cook Time: 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 5 servings
- Category: Sauce
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
A creamy, flavorful Red Pepper Alfredo Sauce made from blended nuts and roasted red bell pepper, perfect for tossing with pasta, spaghetti squash, or vegetables. This dairy-free sauce is rich, smooth, and packed with savory seasonings for a delicious, healthy alternative to traditional Alfredo sauce.
Ingredients
Sauce Ingredients
- 1 red bell pepper (raw or roasted)
- 1/2 cup water
- 1/2 cup raw cashews or macadamia nuts
- 1/4 cup nutritional yeast or Parmesan cheese
- 1 tsp salt
- 2 tsp onion powder
- 1/2 tsp ground turmeric
- 1/8 tsp ground nutmeg (optional)
Additional Ingredients
- 10 oz pasta or spaghetti squash or vegetables
- Optional grilled or roasted veggies, beans, etc.
Instructions
- Soak Nuts: Place the raw cashews or macadamia nuts in a bowl and cover them completely with water. Let the nuts soak for 6-8 hours to soften, then drain thoroughly and pat dry to prepare for blending.
- Blend Sauce: In a high-speed blender or food processor, combine the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast or Parmesan cheese, salt, onion powder, turmeric, and nutmeg (if using). Blend until the mixture is completely smooth, creating a creamy Alfredo sauce base.
- Cook Pasta: While heating the sauce, cook the pasta in salted boiling water according to package instructions until al dente. Drain the pasta fully but do not rinse, so the sauce adheres well.
- Heat Sauce: Transfer the blended sauce to a pot and warm over medium heat, stirring occasionally until it reaches your desired temperature.
- Combine and Serve: Pour the warm sauce over the drained pasta. Season with additional salt and pepper to taste. Stir in any optional cooked vegetables, beans, or other add-ins, then serve immediately for a flavorful meal.
Notes
- Soaking the nuts is crucial to achieve a creamy texture in the sauce.
- You can roast the red bell pepper beforehand for a smoky flavor or use it raw for a fresher taste.
- Use nutritional yeast for a vegan option or Parmesan cheese if you prefer a traditional dairy flavor.
- This sauce works well not only with pasta but also with spaghetti squash or steamed vegetables.
- Adjust seasoning to your preference, especially salt and pepper, when serving.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
