Creamy Vegan Roasted Red Pepper Pasta Sauce

Creamy Vegan Roasted Red Pepper Pasta Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

A simple and delicious no-cook sauce recipe.


  • 1 cup jarred sliced roasted red peppers with 2-3 Tbsp of the water from the jar
  • 2 small cloves garlic
  • 1/2 cup raw cashews (these should be soaked in water overnight or soaked in boiling hot water for 5-10 minutes)
  • 1 cup frozen cauliflower, thawed in the microwave
  • 1 Tablespoon nutritional yeast
  • 2 teaspoons red wine vinegar
  • mounded 1/2 teaspoon salt
  • pepper to taste


  1. Add the roasted red peppers with their water, garlic, and cashews to a blender. Blend until smooth.
  2. Add frozen cauliflower, nutritional yeast, red wine vinegar, salt and pepper to the blender and blend until smooth. Add more water from the roasted red pepper jar or a vegan milk substitute if a thinner consistency is desired. The cashews will thicken the sauce over time, so if you plan to save the sauce for another day, reheat and add a little more water or vegan milk substitute to thin to desired consistency before enjoying on your favorite pasta!
  3. Serve over piping hot pasta!


Per Serving: 106 calories; 6 g fat; 1 g sat fat; 9 g carbohydrates; 2 g fiber; 4 g protein; 0 mg cholesterol; 420 mg sodium.

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