Creamy Roasted Red Pepper Alfredo

This sauce is THICK and so creamy. The roasted red pepper gives it a light and sweet flavor, and the nutritional yeast yields a nutty and cheesy taste.

The base of this sauce is cashews and almond milk, which gives it the creamy texture without any actual cream. I like to soak my cashews overnight so they blend well, but if you forget, soaking them in warm water for 2 hours is usually sufficient.

Anytime I smell shallots and garlic cooking I know something good is coming. When added to the sauce they add a savory goodness to offset the sweetness from the peppers. I love red chili flakes for a kick and smoked paprika for that hint of smokiness. I like to garnish this with lots of fresh basil (summer, duh).

I used a jar of roasted red pepper because I wasn’t feeling like turning on my oven on this 90 degree summer day, but if you would rather roast a pepper, totally go for it! I was just ready for a short cut today. If your blender is at all like mine, don’t be afraid to let it run for a bit until the sauce is totally creamy. You don’t want any cashews bits in there.

If I know I am going to have leftovers I like to keep the noodles and sauce separate, because cashew based sauces usually need a lil’ extra love when you heat them up. If you stir in a little water before you microwave it it heats up well, but this pasta is always better fresh!

Enjoy! If you try this recipe, let me know by commenting below or tagging me on Instagram! @groundedchow

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Creamy Roasted Red Pepper Alfredo

Creamy, roasted red pepper alfredo, combining the lovely sweetness of roasted red peppers with the nutty cheesiness of nutritional yeast and cashews. This dairy free version is light and silky, but you won't miss any of the flavors from traditional alfredo.

Course Main Course

Cuisine Italian, Vegan

Keyword alfredo, pasta, red pepper, vegan

Servings 4 people

Ingredients

• 3/4 cup cashews soaked
• 1 red bell pepper
• 1/4 cup almond milk
• 1/4 cup water
• 1 Tbs lemon juice
• 2 Tbs nutritional yeast
• 1 tsp red pepper flakes
• 1 shallot chopped
• 2 cloves garlic minced
• 1/4 tsp salt
• pepper
• 1.5 Tbs olive oil
• 8 ounces spaghetti
• optional: chopped basil to garnish

Instructions

• Preheat your oven to 400. Roast your red pepper for 25 minutes or slightly charred looking, flipping halfway through. Once done, wrap in foil and let sit for 15 minutes. Peel skin away. Alternatively, you can use a jarred roasted red pepper.
• Cook spaghetti according to package. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Once hot, add the chopped shallots and garlic. Cook about 3 to 5 minutes, until soft and lightly browned. Add red chili flakes, salt and pepper, then sauté until fragrant, about 30 seconds. Remove from heat.
• Drain the soaked cashews and add to blender or food processor. Add shallot and garlic mixture, roasted red pepper, salt, pepper, water, lemon juice, nutritional yeast, and almond milk. Blend until completely smooth.
• Transfer the sauce from the blender to the skillet you used to cook the garlic and shallots. Turn the heat on low, and stir constantly until heated through. Remove from heat.
• To serve, portion your pasta into bowls and then coat with pasta sauce. Top with basil garnish and enjoy!