This ultra creamy sauce might be dairy free, but you’d never know it with the silky texture and loads of flavor from the roasted peppers and nutritional yeast!
2 roasted red bell peppers, 8 ounces
1 cup raw cashew pieces, 5 ounces, soaked in 3 cups water for at least 2 hours
2 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon chopped fresh thyme
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons nutritional yeast
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon black pepper
Optional: 1/4 Teaspoon red pepper flakes
Garnishes: toasted pine nuts, chopped parsley or basil, and red pepper flakes
Quarter and place the roasted peppers into a high powered blender. Drain the soaked cashews and place them in the blender as well.
Heat a small skillet over medium high heat. When the pan is hot, add the olive oil, garlic, and thyme. Sauté briefly until fragrant, but not browned, 1-2 minutes. Then add the garlic herb mixture to the blender along with the rest of the ingredients.
Blend starting on low, and working up to medium high speed, using the tamper to keep the mixture moving. Blend until the sauce is completely smooth.
To serve this sauce with pasta, simmer the cooked pasta and sauce together until the sauce is heated through. If you’re using spiralized noodles like zucchini or butternut noodles, heat the sauce separately from the cooked noodles, and then serve them tossed together.
This recipe makes the perfect amount of sauce for 1 – 12 ounce package gluten free pasta.
If you’re roasting your own peppers, it will take about an extra 40 minutes, but it’s mostly hands off time.
- Category: Sauce
- Method: Blending
- Cuisine: American
Keywords: Vegan Roasted Red Pepper Sauce, Creamy Red Pepper Sauce, Paleo Red Pepper Cream Sauce, Dairy Free Cream Sauce, Cashew Cream Sauce