Red Pepper Alfredo Sauce with Cashews and Nutritional Yeast Recipe
Introduction
This Red Pepper Alfredo Sauce is a creamy, flavorful twist on the classic Alfredo, made with wholesome ingredients like roasted red bell pepper and cashews. It’s perfect for a comforting pasta dish or as a sauce for vegetables, offering a delicious dairy-free alternative.
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)
- 10 oz pasta (or spaghetti squash or vegetables)
- Optional grilled or roasted veggies, beans, or other add-ins
Instructions
- Step 1: Place the raw cashews in a cereal bowl and cover with water. Let them soak for 6 to 8 hours, then drain completely and pat dry.
- Step 2: In a food processor or high-speed blender, combine the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast, salt, onion powder, turmeric, and nutmeg (if using). Blend until the sauce is completely smooth.
- Step 3: Cook the pasta in salted boiling water following the package instructions. Drain thoroughly but do not rinse.
- Step 4: Pour the prepared sauce into a pot and heat gently until it reaches your desired temperature.
- Step 5: Toss the drained pasta with the warm sauce. Add salt and pepper to taste and stir in any optional grilled or roasted vegetables, beans, or other add-ins you prefer.
Tips & Variations
- Roasting the red bell pepper before blending adds a smoky depth to the sauce.
- For a nut-free version, substitute soaked sunflower seeds for the cashews.
- Add a squeeze of lemon juice for brightness and to balance the creaminess.
- Try serving the sauce over spaghetti squash or steamed vegetables for a low-carb option.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. The sauce can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted red peppers instead of raw?
Yes, roasted red peppers add a smoky flavor that enhances the sauce, but raw peppers work well for a fresher taste.
What can I substitute for cashews?
Macadamia nuts are a great substitute, or, for a nut-free version, try soaked sunflower seeds to maintain creaminess.
PrintRed Pepper Alfredo Sauce with Cashews and Nutritional Yeast Recipe
This creamy Red Pepper Alfredo Sauce is a delicious, vegan alternative to traditional Alfredo, featuring blended red bell peppers and cashews for a rich and flavorful sauce. Perfectly paired with pasta, spaghetti squash, or roasted veggies, it’s a versatile dish that’s both satisfying and easy to prepare.
- Prep Time: 8 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Sauce
- 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)
For Serving
- 10 oz pasta (or spaghetti squash or vegetables)
- Optional grilled or roasted veggies, beans, etc.
Instructions
- Soak the Nuts: Place the raw cashews in a cereal bowl, cover them with water, and let soak for 6-8 hours. Once soaked, drain the water completely and pat the cashews dry to prepare for blending.
- Blend the Sauce: In a food processor or high-speed blender, combine the soaked cashews, red bell pepper, 1/2 cup water, nutritional yeast, salt, onion powder, turmeric, and ground nutmeg (if using). Blend until the mixture is completely smooth, creating a creamy sauce base.
- Cook the Pasta: In a separate pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta well but do not rinse it to maintain the sauce adhesion.
- Heat the Sauce: Transfer the blended sauce to a pot and gently heat it over medium-low heat, stirring occasionally until it reaches your desired serving temperature. Avoid boiling to keep the sauce’s creamy texture intact.
- Combine and Serve: Pour the warm sauce over the drained pasta. Stir to coat evenly, then fold in any optional cooked vegetables, beans, or other desired add-ins. Season with additional salt and pepper as needed before serving.
Notes
- Soaking the nuts softens them, ensuring a smooth and creamy sauce without bitterness.
- Roasting the red bell pepper before blending adds a smoky depth to the sauce.
- You can substitute nutritional yeast with Parmesan cheese for a non-vegan version.
- This sauce pairs well with gluten-free pasta or spiralized vegetables for a low-carb option.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Keywords: Red Pepper Alfredo Sauce, Vegan Alfredo, Cashew Sauce, Dairy-Free Sauce, Vegan Pasta Sauce
