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Red Pepper Cashew Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 100 reviews
  • Author: Bertha
  • 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: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Red Pepper Alfredo Sauce is a creamy, dairy-free alternative to traditional Alfredo made with blended nuts and roasted red bell pepper. It’s packed with flavor from nutritional yeast and spices, perfect for pasta, spaghetti squash, or roasted vegetables. The sauce is simple to make ahead by soaking the nuts and then blending everything to a smooth, rich consistency for a healthy, delicious meal.

Ingredients

Scale

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

  1. Soak the Nuts: Place the raw cashews or macadamia nuts in a cereal bowl and cover them completely with water. Let them soak for 6 to 8 hours to soften.
  2. Drain and Dry Nuts: After soaking, drain the nuts thoroughly and pat them dry with a clean towel to remove excess water.
  3. Prepare the Sauce: In a food processor or high-speed blender, add the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast or Parmesan cheese, salt, onion powder, ground turmeric, and nutmeg if using. Blend everything until the sauce becomes completely smooth and creamy.
  4. Cook Pasta: In a separate pot, cook your choice of pasta in salted boiling water according to the package instructions until al dente. Drain the pasta fully but do not rinse.
  5. Heat the Sauce: Transfer the blended sauce to a pot and gently heat it on the stovetop until it reaches your desired serving temperature, stirring occasionally.
  6. Combine and Serve: Pour the warm Red Pepper Alfredo Sauce over the drained pasta. Season with additional salt and pepper to taste, then stir in any optional cooked vegetables, grilled veggies, or beans, if desired. Serve immediately.

Notes

  • Soaking the nuts is essential to achieve a creamy texture.
  • For a roasted flavor, use roasted red bell pepper instead of raw.
  • Nutritional yeast provides a cheesy flavor without dairy; substitute Parmesan cheese if not dairy-free.
  • Adjust salt and spices to taste after blending the sauce.
  • This sauce can also be used over roasted vegetables or spaghetti squash for a low-carb meal.
  • Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving (approximately 1/5 of recipe with pasta)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

Find it online: https://grannyeats.com/red-pepper-cashew-alfredo-sauce-recipe/