Vegan Roasted Red Pepper Sauce made with roasted peppers and cashews makes for a deliciously easy sauce. Serve over pasta, with sandwiches, on bowls, and more.
Making homemade sauce allows you to know exactly what goes into it. Like my dairy-free Alfredo sauce, this homemade red pepper sauce is completely dairy-free. No heavy cream here!
Why you'll love this recipe
- Use as a red pepper pasta sauce that is good not only with pasta night but with various recipes!
- This versatile sauce is easy to make, perfect for leftovers, and can be added to so many dishes.
- A gluten-free and vegan cream sauce means it fits into everyone's diet.
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh red bell peppers- You can easily roast your own sweet red bell peppers right at home for the perfect charred taste and texture.
Raw cashews- These are unsalted and ready to be transformed into an amazing dairy-free option.
Minced garlic- You can never have enough fresh garlic! Helps with the delicious savory taste too.
Lemon juice- This is the perfect finishing touch that ties everything together.
Nutritional yeast- If you've ever wondered how to add a cheesy taste to your vegan foods, it's this secret ingredient right here! Instead of parmesan cheese or cream cheese, nutritional yeast creates that tangy flavor.
Step-by-step instructions
Before you start: Preheat the broiler to high heat.
Step 1: Let cashews and hot water rest in the jar of a high-powered blender for at least 10 minutes, while you are roasting the peppers.
Step 2: Preheat the broiler to high. Add peppers to a baking sheet lined with foil.
Step 3: Broil peppers for 20 minutes or so, turning at least once. Make sure they are beautifully charred on all sides!
Step 4: Remove the baking sheet from the oven. Use tongs to add the peppers to a large glass bowl carefully. Cover with foil and let the peppers steam for at least 20 minutes.
Step 5: Transfer the peppers to a cutting board and remove the skin, which should be easy from the steam. Remove the stem, core, and seeds, and slice them into strips.
Step 6: Drain the water from the blender and place the soaked cashews back into the blender. Add the prepared peppers and all other ingredients. Blend until smooth!
At this point, you can either transfer the mixture to save in the fridge for later or gently heat it on medium-low heat in a small saucepan.
Equipment
A high-speed blender makes this recipe a breeze. If needed, a food processor works as well.
Serving suggestions
This is one of the most versatile sauces for healthy meals.
- Salad bowl
- Favorite pasta (add Italian sausage!)
- Spaghetti squash
- Dipping sauce (try it with polenta fries!)
- Grain bowls with quinoa and similar grains
- Sandwiches
- Add fresh basil, fresh parsley, or fresh herbs depending on your meal's flavor profile.
Tips
- Make sure you are using raw cashews so they aren't salted, and soak them in hot water to make them easy to blend.
- You can adjust the amount of water as needed to achieve the perfect creamy texture and desired consistency. Depending on your blender you may need to scrape down the sides halfway through.
- Fold it into some cooked pasta, or use it with meatballs or a grain and veggie bowl. The possibilities are endless!
- Spice it up a bit by adding a pinch of red pepper flakes!
FAQs
Steaming the peppers in a covered bowl right after roasting makes this step SO easy. The steam causes the peppers to easily release their skin. Definitely remove the skin to achieve the smoothest texture in your sauce.
This recipe can be made in a food processor or immersion blender if you don't have a full-size blender. Just soak the cashews in a separate bowl first before adding them to the food processor.
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
More Vegan Sauce Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Roasted Red Pepper Sauce
Ingredients
- ¾ cup raw cashews soaked
- 3 medium red bell peppers
- 4 cloves minced garlic
- 2 tablespoons nutritional yeast
- juice of half lemon
- ¼ teaspoon salt more to taste if needed
- ¼ teaspoon black pepper more to taste if needed
- ¼ cup water
Instructions
- Place cashews in the blender and cover with boiling water. Allow to sit at least 10 minutes or while you are roasting the peppers.
- Preheat the broiler on high. Line a rimmed baking sheet with foil. Lay your red peppers on their sides on baking sheet. Place baking sheet on oven rack in the top third of the oven. Broil peppers for 20 minutes, flipping them over at the halfway point. You want the outside to be good and charred.
- Remove baking sheet from oven and using tongs, transfer peppers to a mixing bowl. Cover bowl with foil or a plate. Allow peppers to steam for 10 to 20 minutes.
- Once steamed, transfer peppers to a cutting board. Remove stem, core, seeds, and skin. The skin should pull away easily. Slice into thick strips.
- Drain the water from the blender and place the soaked cashews back into the blender. Transfer roasted red peppers to blender. Add garlic, nutritional yeast, lemon juice, salt and pepper, and ¼ cup water. Blend until smooth.
- To Store: Keep roasted red pepper sauce in an airtight container for 2-3 days in the refrigerator.
- To Heat: Heat in a saucpan on the stove over low heat, stirring frequently. Pour over pasta, sandwiches, bowls and more.
Notes
- Make sure you are using raw cashews so they aren't salted, and soak them in hot water to make them easy to blend.
- You can adjust the amount of water as needed to achieve the perfect creamy texture and desired consistency.
- Spice it up a bit by adding a pinch of red pepper flakes!
Regan
Can you replace the water with a milk for a more creamy taste?
Tessa
Hi Regan - that should work just fine.
amel fs
Merci pour l'article