This deliciously thick and creamy vegetarian red pepper Alfredo recipe is surprisingly simple to make!
Red pepper Alfredo sauce recipe
We cook a variation of this creamy pasta dish at least once a month.
The homemade red pepper sauce is a wonderful addition to pretty much everything, including penne, fettuccine, spaghetti, linguine, roasted vegetables, garlic bread, or served in a bowl as a thick and comforting soup.
It is also great over spaghetti squash if you want to save calories.
The quick and easy dinner recipe calls for just eight ingredients, and it can be oil free, egg free, gluten free, keto, paleo, Whole30, sugar free, low carb, and vegan.
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Healthy dairy free pasta sauce
This magically thick Alfredo sauce requires no heavy cream.
Instead, the richness comes from heart healthy cashews, one of my favorite versatile plant based ingredients.
Cashews or macadamia nuts can be used in both sweet and savory recipes to produce incredible creaminess even without any heavy cream or dairy.
The nondairy and vegan sauce comes together really easily.
Just throw your ingredients into a blender and process until smooth.
You can heat the sauce while boiling the pasta or veggie noodles, so everything is ready to eat at the same time.
Prefer a nut free pasta recipe? Try Lemon Pasta or Vegan Alfredo Sauce
Vegetarian red pepper Alfredo recipe video
Above – watch the step by step recipe video
Roasted red pepper Alfredo ingredients
To make the recipe, you need one pepper, onion powder, ground turmeric, nutritional yeast or Parmesan cheese, salt, water, cashews, and an optional pinch of nutmeg.
The Alfredo is equally tasty with a roasted or raw bell pepper. And feel free to swap red for a yellow or orange pepper instead.
We like to use unsalted raw cashews. For a low carb option, macadamia nuts are a great choice. If you can only find roasted salted nuts, decrease the salt in the recipe.
The onion powder adds depth of flavor and should not be omitted. However you may replace it with one or two sautéed shallots or half a cup of diced roasted onion.
For a vegan red pepper sauce, use nutritional yeast or vegan Parmesan.
The sauce needs no eggs, butter, coconut milk, goat cheese, or heavy cream. It therefore is naturally cholesterol free and low in saturated fat.
Use leftover peppers in this Vegan Ramen Recipe
How to make red pepper pasta
If you have extra time, start by soaking the nuts in a bowl of water for at least an hour. drain and pat fully dry. While this step is not required, it will yield the creamiest texture.
Slice the bell pepper, and discard the stem and seeds.
Add all ingredients to a high speed blender. Process until thick and completely smooth.
*If you do not own a high speed blender like a Vitamix, omit the nuts and use half a cup of raw or roasted cashew butter instead. Process the red pepper and water first, then blend with all remaining ingredients in any blender or food processor.
Taste the sauce, then add more salt, black pepper, or other seasonings if you wish.
The red pepper sauce will look somewhat thin, but it thickens considerably when refrigerated or heated on the stove top.
The recipe was adapted from my Cashew Alfredo Sauce
Serving suggestions
This recipe makes enough sauce to cover ten ounces of pasta or vegetables.
Just before plating, try stirring in steamed broccoli, spinach, roasted mushrooms, zucchini, or sundried tomatoes.
Or add a protein source such as cooked chickpeas, baked tofu, green peas, or vegetarian Italian sausage or chicken.
Serve the Alfredo for dinner with a side of garlic toast or Kale Chips.
Store leftovers in a covered container in the refrigerator for up to a week. Reheat in a pot on the stove or in the microwave.
We do not recommend freezing this sauce because the texture after thawing will be more watery than creamy.
Red Pepper Alfredo 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)
- 10 oz pasta or spaghetti squash or vegetables
- optional grilled or roasted veggies, beans, etc.
Instructions
- Place the nuts in a cereal bowl, cover with water, and let sit 6-8 hours. Drain fully, and pat dry. Blend all ingredients (including the half cup water) except pasta and optional veggies in a food processor or high speed blender until completely smooth. Heat sauce in a pot until desired temperature is reached while cooking pasta in salted water according to package directions in a separate pot. Drain pasta fully, but do not rinse. Pour the sauce over the pasta, season with salt and pepper as desired, and stir in cooked vegetables, beans, or other add-ins if desired. View Nutrition Facts
Notes
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Easy Vegetarian Dinner Ideas
Shirley says
I will have to try this. I make a version of fettuccine Alfredo using silken tofu with a similar process. Thank you for this recipe.
make your cookbook says
Nice recipe.
Denise Corklin says
Another nice recipe. Roasting the peppers is certainly worth the extra few moments.
I loosely measured turmeric and got a bit too much…add a 1/2 tbsp of sugar moderated the flavor.