Vegan roasted red pepper sauce with cashew

Vegan Roasted Red Pepper Cashew Sauce

A luscious dairy-free sauce made with sweet roasted red peppers and soaked cashews. It’s naturally creamy without cream, packed with smoky-sweet flavor, and easy to whip up in under 30 minutes.

 Time

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20–25 minutes

Ingredients

2 large roasted red peppers (jarred or homemade)

½ cup raw cashews, soaked (see note)

2 tbsp olive oil (or avocado oil)

3 cloves garlic, sauteed or roasted

2 tbsp nutritional yeast (for cheesy flavor)

1 tbsp lemon juice (freshly squeezed)

½ tsp smoked paprika (optional, for extra smokiness)

½ tsp salt, more to taste

¼ tsp black pepper

½ – 1 cup water (or unsweetened plant milk, for creaminess)

‍ Instructions

1. Soak the cashews

Quick soak: Place cashews in hot water for 20 minutes, then drain.

Overnight: Soak in cool water overnight, then drain.

2. Cook garlic (optional, for mellow flavor)

In a small pan, saute garlic in 1 tsp olive oil until golden (1–2 minutes). You can also roast garlic cloves for a sweeter flavor.

3. Blend the sauce

Add roasted peppers, soaked cashews, garlic, olive oil, nutritional yeast, lemon juice, smoked paprika, salt, and pepper into a high-speed blender.

Blend on high, adding water/plant milk gradually until smooth and creamy.

4. Taste & adjust

Add more lemon for brightness, nutritional yeast for cheesiness, or smoked paprika for depth.

5. Serve

Toss with pasta, drizzle over roasted veggies, use as a dip for bread or pita, or spread in wraps.

Notes & Tips

Roasting peppers at home: Char whole red peppers under the broiler or on a gas flame until blackened, peel off skins, and deseed.

Extra creamy option: Use plant milk (like oat or almond) instead of water.

Storage: Refrigerate in a sealed container for up to 5 days or freeze for 2 months.

❓ Frequently asked questions FAQ

Q: Can I make it nut-free?

A: Yes! Substitute cashews with sunflower seeds or silken tofu for creaminess.

Q: Does it taste spicy?

A: Not at all—unless you add chili flakes or cayenne for heat.

Q: Can I use jarred roasted red peppers?

A: Absolutely! Just drain them well before blending.

Nutritional Information 

Calories: 75

Protein: 2g

Fat: 5g

Carbs: 6g

Fiber: 1g

Leave a Comment