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Creamy Red Pepper Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 64 reviews
  • Author: Mia
  • Prep Time: 10 minutes (excluding nut soaking time)
  • Cook Time: 15 minutes
  • Total Time: 25 minutes (including cooking and prep, excluding nut soaking)
  • Yield: 5 servings
  • Category: Sauce
  • Method: Blending
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This creamy and flavorful Red Pepper Alfredo Sauce is a delicious dairy-free alternative to traditional Alfredo. Made with roasted or raw red bell pepper, cashews or macadamia nuts, and nutritional yeast or Parmesan cheese, it creates a rich, velvety sauce perfect for pasta, spaghetti squash, or roasted vegetables. The recipe is easy to prepare with simple soaking and blending steps, delivering a vibrant sauce that pairs beautifully with your favorite sides.

Ingredients

Scale

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)

Main Ingredients

  • 10 oz pasta or spaghetti squash or vegetables
  • Optional grilled or roasted veggies, beans, etc.

Instructions

  1. Soak Nuts: Place the raw cashews or macadamia nuts in a cereal bowl and cover them with water. Let them soak for 6-8 hours to soften, which will help achieve a creamy texture in the sauce. After soaking, drain the nuts thoroughly and pat them dry to remove excess moisture.
  2. Blend Sauce: In a food processor or high-speed blender, combine the soaked nuts, red bell pepper (roasted or raw), 1/2 cup water, nutritional yeast or Parmesan cheese, salt, onion powder, ground turmeric, and nutmeg (if using). Blend until the mixture is completely smooth and creamy, ensuring no lumps remain.
  3. Cook Pasta: In a separate pot, bring salted water to a boil and cook your choice of pasta according to the package instructions, ensuring it is al dente. Once cooked, drain the pasta fully but do not rinse so that the sauce adheres well.
  4. Heat Sauce: Transfer the blended sauce to a pot and gently heat it over medium-low heat until it reaches your desired serving temperature. Stir occasionally to prevent sticking and ensure even heating.
  5. Combine and Serve: Pour the warm Alfredo sauce over the drained pasta, stirring well to coat evenly. Season with additional salt and pepper if needed. Optionally, stir in grilled or roasted vegetables, beans, or other preferred add-ins for extra flavor and nutrition before serving.

Notes

  • Soaking nuts overnight is crucial for a smooth and creamy sauce texture.
  • Roasting the red bell pepper enhances the sauce’s smoky flavor but using it raw works well for a fresher taste.
  • Nutritional yeast can be substituted with Parmesan cheese if not strictly vegan.
  • Do not rinse cooked pasta to ensure the sauce sticks better.
  • To make this recipe gluten-free, use gluten-free pasta or substitute with spaghetti squash or vegetables.
  • This sauce can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving (approx. 1/5 of recipe)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://mealsbymia.com/creamy-red-pepper-alfredo-sauce-recipe/