Red Pepper Cashew Alfredo Sauce Recipe

If you’re anything like me, you love a good creamy Alfredo sauce but want something a bit lighter, packed with flavor, and yes—plant-based! That’s why I absolutely adore this Red Pepper Cashew Alfredo Sauce Recipe. It’s ridiculously easy, wonderfully creamy, and has this vibrant red bell pepper kick that just makes every bite sing. Whether you’re tossing it with pasta, spaghetti squash, or even roasted veggies, this sauce never disappoints.

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Ingredients You’ll Need

The magic of this Red Pepper Cashew Alfredo Sauce Recipe really starts with a few simple, wholesome ingredients that complement each other beautifully. You’ll want to pick fresh red bell peppers and good quality cashews for the creamiest finish.

• Red Bell Pepper: Roasting it first adds a lovely depth, but raw works great too for a fresher note.
• Raw Cashews: These are essential for that creamy, nutty base—don’t skip soaking them to soften!
• Water: Helps with blending smoothly without adding heaviness.
• Nutritional Yeast or Parmesan Cheese: Nutritional yeast gives a cheesy, savory kick while keeping it vegan; Parmesan adds richness if you’re not avoiding dairy.
• Salt: Balances flavors perfectly—always season carefully.
• Onion Powder: Adds subtle, savory depth without overpowering.
• Ground Turmeric: Just a pinch for color and a mild earthy note.
• Ground Nutmeg (Optional): This little secret elevates the sauce with warm spice notes.
• Pasta or Alternatives: Traditional pasta, spaghetti squash, or steamed veggies – pick your favorite vehicle for this sauce.

Variations

One of the things I love most about this Red Pepper Cashew Alfredo Sauce Recipe is how easy it is to tweak it to your taste. Feel free to experiment and make it your own—it keeps things fun!

• Use Roasted Red Peppers: Roasting the red pepper brings out a smoky sweetness; my family goes crazy for it.
• Swap Cashews for Macadamia Nuts: For a bit of a different richness, macadamias work beautifully if you happen to have them on hand.
• Add Fresh Herbs: I sometimes throw in a handful of fresh basil or parsley for brightness.
• Make it Spicy: A pinch of red pepper flakes added while blending gives it a subtle heat that wakes up the sauce.

How to Make Red Pepper Cashew Alfredo Sauce Recipe

Step 1: Soak Your Nuts

This is key—place your raw cashews (or macadamia nuts if you’re using them) in a bowl and cover them with water. Let them soak for 6-8 hours or overnight. This softens the nuts so the sauce blends into a luxuriously creamy texture without any grittiness. When I first skipped this step, the sauce was grainy and less dreamy, so definitely don’t rush it!

Step 2: Blend Until Silky Smooth

Drain and pat your nuts dry, then add them to your blender or food processor along with the red bell pepper (roasted or raw), half a cup of water, nutritional yeast or Parmesan, salt, onion powder, turmeric, and optional nutmeg. Blend on high until every single bit is totally smooth. No lumps here! If your blender struggles, try adding the water a little at a time and scrape down the sides to keep things moving.

Step 3: Heat and Serve

Transfer your sauce to a pot and warm gently over medium-low heat until it reaches your desired temperature—don’t let it boil, or it might thicken too much. While the sauce warms, cook your pasta in salted boiling water according to the package directions, then drain (but don’t rinse!). Toss your pasta in the sauce, stirring to coat fully. If you’re adding cooked veggies or beans, mix those in now for an extra boost. Taste and adjust seasoning with salt and pepper if needed.

How to Serve Red Pepper Cashew Alfredo Sauce Recipe

Garnishes

I love topping this sauce with a sprinkle of freshly chopped basil or parsley. Sometimes I add toasted pine nuts or a dusting of extra nutritional yeast for that cheesy pop. A squeeze of fresh lemon juice on top also brightens things up beautifully.

Side Dishes

This sauce pairs wonderfully with a crisp green salad, roasted garlic bread, or even steamed broccoli. When I want a heartier meal, I toss in some grilled veggies or roasted chickpeas right into the sauce—it makes dinner so satisfying.

Creative Ways to Present

For dinner parties, I like serving this sauce over spiralized zucchini noodles garnished with edible flowers and microgreens for a pretty, elegant touch. Alternatively, layering it into a baked pasta casserole with fresh tomato slices creates a comforting, crowd-pleasing dish.

Make Ahead and Storage

Storing Leftovers

After cooling, I store any leftover sauce in an airtight container in the fridge where it keeps nicely for up to 3 days. It thickens a bit when chilled, but a quick stir or adding a splash of water while reheating gets it back to perfect consistency.

Freezing

I’ve frozen this sauce in small portions successfully—just thaw overnight in the fridge and stir well before reheating. The texture stays creamy once reheated, making it great for meal prep or busy nights.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and maintain that smooth texture. Adding a little water or non-dairy milk helps if it feels too thick. Avoid microwave reheating where possible to keep the best texture.

FAQs

Final Thoughts

I can’t tell you enough how this Red Pepper Cashew Alfredo Sauce Recipe has become a staple in my kitchen. It’s that perfect mix of creamy, flavorful, and wholesome that keeps me coming back for more—and it’s so versatile you can dress up whatever you have on hand. Whenever friends drop by, I’m quick to whip up a batch, and they always ask for the recipe. I hope you try it out and love it as much as we do—it’s honestly a game-changer!

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