Roasted Red Pepper Sauce (Vegan + Whole30)

Roasted red pepper sauce is creamy, slightly sweet, velvety and a great alternative to traditional pasta sauce! Made with just 7 ingredients, this healthy roasted red pepper sauce is vegan, Whole30, dairy free and so easy to make!

Ready in under 10 minutes, this sauce will quickly become your new favorite topping for pasta, roasted veggies, salmon, chicken or even sandwiches.

Ingredients

• Roasted red peppers – I used jarred roasted peppers to make this a quick and simple meal. Roasted red peppers are pretty easy to find and last a long time in the pantry. Be sure to drain any of the liquid they are packed in before using in the recipe. You can also roast your own peppers in the air fryer or oven.
• Soaked Cashews – soaking raw cashews in hot water for a few minutes will soften them and allow the sauce to get thick and creamy. If you cannot have cashews, you can use raw sunflower seeds (you will need to soak these as well) or hemp hearts (no soaking required).
• Water – this helps thin out the sauce a bit.
• Lemon juice – lemon juice helps cut through the sweetness of the peppers and perfectly balances out the flavors!
• Tomato paste – this is what most roasted red pepper sauces are missing. Tomato paste has a umami quality that helps round out the sauce without the need for cheese.
• Salt – salt it a critical element to balance out the flavors.
• Garlic powder – garlic powder also provides a umami flavor without overwhelming the dish with garlic. Fresh garlic would need to be cooked down before use, and it can sometimes quickly take over the flavor profile. I prefer to use garlic powder in no-cooking required sauces like this vegan roasted red pepper sauce or pesto.

How to make vegan roasted red pepper sauce

1. Soak the cashews: There are a few ways to soak cashews. Lately I have been heating water up in my electric kettle. Once boiling, pour the water over the raw cashews and let it sit for 5 minutes, discard the water before use. See my tips below for other ways to soak cashews!
2. Drain the water from the roasted peppers (I like to rinse them a bit too).
3. Add all the ingredients to a high speed blender and blend on high 1 minute.
4. Use immediately or store in the fridge for up to 7 days or freeze for up to 3 months.

Tips on making roasted red pepper pasta

When using this sauce with pasta (I love to use lentil pasta for extra fiber and protein), you will want to save some of the liquid from cooking right before straining the pasta. You will want to reserve about 1 cup of starchy cooking liquid from the pasta to add to your red pepper pasta sauce.

After straining the pasta, add it back to the pot and add in the roasted red pepper sauce and about 1/2 cup of the cooking water. Turn the burner on low and stir 2-3 minutes, helping fully incorporate the water into the sauce.

Continue to add more pasta water until the sauce reaches your preferred consistency. If you find you add too much water, just let the pasta cook over low heat for a minute or two and it will tighten up as it reduces.

Ways to use roasted red pepper sauce

This creamy vegan roasted red pepper sauce is so versatile and will quickly become a go-to sauce for your family! Some of my favorite ways to use it include:

• On pasta (using a lentil or chickpea pasta keeps this gluten free and also adds a ton of fiber and protein to the meal).
• On spaghetti squash, zucchini noodles, hearts of palm pasta to keep it low carb and Whole30 friendly! You could also use butternut squash or sweet potato noodles as well!
• As a sauce over roasted veggies or as a dip for fresh veggies! You may want to reduce the water in the recipe if you will be using it as a dip (maybe down to 2 tbsp. instead of ¼ cup).
• Pour over homemade lentil quinoa meatballs for a fun gluten free, vegan meal!
• To make grain bowls more exciting! This sauce would be great over a rice bowl or quinoa bowl and would pair with any veggies!
• To add flavor to chicken, salmon, shrimp, tofu (vegan).

FAQs

How to roast peppers at home in the oven

• Preheat the oven oven to 450F.
• Cut the peppers in half, remove the seeds and stem. Place yellow, orange or red bell peppers skin side up on a baking sheet (lined with foil or parchment paper).
• Roast the bell peppers at 450F for 15-20 minutes or until you start to see the tops browning.
• After roasting, you will want to take the peppers out of the oven and put them in a bowl and cover the bowl with plastic wrap or a pot with a tight fitting lid. Alternatively you can put them in a paper bag and roll the bag up to trap the hot air.
• After steaming for 5-10 minutes, you will be able to handle the peppers with your hands and should be able to peel away the skin easily.

You can also roast peppers at home in the air fryer! Check out all the tips and tricks on how to make air fryer roasted red peppers at home.

Other ways to soak cashews

• Microwave: Add cashews to a large cup (I use a quart size mason jar). Add just enough water to cover the cashews. Microwave on high for 2.5 minutes. Allow to cool a few minutes before handling the cup. Discard the water from soaking.
• Stove: Add the cashews and enough water to cover them. Bring to a boil and boil 2-3 minutes. Discard the cooking liquid.
• Counter: Cover the cashews in room temperature water and let them sit on the counter 6-8 hours. Discard the water before use.

What is the best blender to use to make sauces with cashews

For the best results you will want a high speed blender. I love using my bullet blender; it’s inexpensive and really does a great job!

I have not tested this recipe in a food processor but it should work. You will want to really make sure your cashews were soaked well, as the food processor doesn’t quite have the same speed as a blender to pulverize the cashews.

The best kind of pasta to use

This roasted red pepper sauce is similar to tomato sauce in that it goes great with any kind of pasta. It thick like alfredo sauce, so it is great on any noodle shaped pasta but I love it in penne or shells, as some of the sauce gets trapped in the noodle!

Storage

Fridge: Store the creamy vegan roasted red pepper sauce in the fridge for up to 7 days. If you make creamy roasted red pepper pasta, it will be good for up to 4 days in the fridge.

Freezer: You can freeze the leftover sauce for up to 3 months. Whenever I am freezing a sauce like this, I like to freeze it into 1/2 half up or 1 cup cubes (using souper cubes), then transfer the cubes to a freezer safe bag once frozen solid. To defrost just store in the fridge overnight or heat up on the stove over low heat with a lid.

If you love this recipe, you should try

• Lemon Tahini Pesto
• Creamy Vegan Tomato Pasta
• Balsamic Roasted Eggplant
• Kale Mushroom Pasta
• Basil Tahini Sauce
• Carrot Sauce Pasta
• Instant Pot Chickpea Pasta