Name: Red Pepper Cashew Alfredo Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 6 h 25 min
Cuisine: Italian-inspired
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); 10 oz pasta or spaghetti squash or vegetables; Optional grilled or roasted veggies, beans, or other add-ins

If you’re looking to elevate your pasta nights with something creamy, dreamy, and a little bit different, I can’t recommend this Red Pepper Cashew Alfredo Sauce Recipe enough. I absolutely love how this sauce combines the sweetness of roasted red peppers with the rich, silky texture of cashews—plus, it’s super simple to whip up! Whether you’re vegan, dairy-free, or just craving a fresh twist on classic Alfredo, this recipe is going to be your new best friend in the kitchen.

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Why You’ll Love This Recipe

Creamy & Flavorful: Cashews give it that luscious texture without dairy, balanced beautifully by the sweetness of red peppers.
Versatile: Use it on pasta, roasted veggies, or even as a dipping sauce for a tasty twist.
Simple Ingredients: You probably already have most of these pantry staples, making it easy to prepare any night.
Healthy & Plant-Based: Packed with nutrients and free from processed dairy, perfect for clean eating.

A black pan filled with creamy orange pasta with flat noodle strands mixed together in the sauce, topped with scattered bright green fresh herbs in the center. A silver fork is placed inside the noodles, slightly lifting them. The pan is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Red Pepper Cashew Alfredo Sauce, vegan Alfredo sauce, dairy-free pasta sauce, roasted red pepper sauce, cashew cream sauce

Ingredients You’ll Need

The magic of this Red Pepper Cashew Alfredo Sauce Recipe lies in the way simple ingredients come together to create a rich and satisfying sauce. Look for good-quality raw cashews that aren’t salted or roasted, and you can choose either raw or roasted red peppers depending on how smoky you want the sauce to be.

Flat lay of a fresh whole red bell pepper, a small white ceramic bowl filled with raw cashew nuts, a small white ceramic bowl of water, a small white ceramic bowl of nutritional yeast flakes, a small white ceramic bowl of salt crystals, a small white ceramic bowl of golden onion powder, a small white ceramic bowl of bright yellow ground turmeric, a small white ceramic bowl with a tiny amount of finely ground nutmeg, and a nest of uncooked spaghetti pasta arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Pepper Cashew Alfredo Sauce, vegan Alfredo sauce, dairy-free pasta sauce, roasted red pepper sauce, cashew cream sauce

Red Bell Pepper: Roasting it first adds a lovely charred sweetness, but raw works too when you’re short on time.
Raw Cashews or Macadamia Nuts: Soak these overnight to get that super smooth, creamy texture.
Water: Helps blend everything to the perfect consistency—don’t skip it!
Nutritional Yeast or Parmesan Cheese: Nutritional yeast adds a cheesy, savory note if you want vegan; Parmesan ups the umami if you’re not avoiding dairy.
Salt: Essential to bring all those flavors alive.
Onion Powder: Gives depth without overpowering the sweet pepper flavor.
Ground Turmeric: Just a pinch for a subtle earthiness and gorgeous color.
Ground Nutmeg (Optional): I like adding this tiny kick of warmth to enhance the creaminess.
Pasta, Spaghetti Squash, or Vegetables: Pick your favorite base to pour this sauce over—so good on spiralized zucchini, too!
Optional Grilled or Roasted Veggies, Beans: These add-ons take the meal to another level of heartiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Red Pepper Cashew Alfredo Sauce Recipe my own by playing around with different add-ins or tweaks. Adjusting the herbs or swapping nuts really changes things up, and I encourage you to customize it to your taste buds.

Use Roasted Garlic: When I first tried adding roasted garlic, it gave the sauce this extra layer of mellow, sweet depth that blew me away.
Swap the Nuts: Cashews are classic, but I’ve also made it with macadamia nuts for a buttery feel that’s just divine.
Add Fresh Herbs: Basil or parsley stirred in at the end brightens the sauce beautifully for a fresher vibe.
Make it Spicy: Toss in a pinch of red pepper flakes if you like a little kick—I do, especially for date-night dinners.

How to Make Red Pepper Cashew Alfredo Sauce Recipe

Step 1: Soak the Nuts Overnight

This step is key for that ultra-smooth, creamy sauce you’ll love. Pour raw cashews into a bowl and cover with water, letting them soak for 6 to 8 hours or overnight. I always pat them dry really well before blending to avoid any watery sauce.

Step 2: Blend the Sauce

Pop the soaked nuts, red bell pepper (roasted or raw), nutritional yeast or Parmesan, water, and spices into your blender or food processor. Blend on high until it’s silky smooth—this usually takes about 1-2 minutes. If the sauce is too thick, add a splash more water but do it gradually to keep that perfect Alfredo consistency.

Step 3: Heat & Serve

Transfer the sauce to a saucepan and warm gently over low heat while you cook your pasta separately according to package instructions. Don’t forget to salt the pasta water generously—it makes all the difference! Once drained, pour the sauce over the pasta, stir to coat evenly, then season with a pinch more salt and pepper if needed. Toss in any cooked veggies or beans you love for an extra dose of yum.

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Pro Tips for Making Red Pepper Cashew Alfredo Sauce Recipe

Soak the Nuts Properly: I learned soaking cashews overnight makes the sauce incredibly creamy—don’t skip this step or the texture won’t be right.
Use Roasted Peppers When Possible: Roasting bell peppers adds a smoky sweetness that really elevates the sauce’s flavor.
Blend Thoroughly: I always blend for at least 1-2 minutes, stopping to scrape down the sides so no nutty chunks remain.
Heat Gently: Avoid boiling the sauce; warming it slowly preserves the creamy texture without curdling.

How to Serve Red Pepper Cashew Alfredo Sauce Recipe

Red Pepper Cashew Alfredo Sauce Recipe - Serving

Garnishes

I like to sprinkle this sauce with freshly cracked black pepper and a handful of chopped fresh parsley or basil for a pop of color and brightness. Sometimes I’ll toss on some toasted pine nuts or nutritional yeast flakes for added texture and flavor punch—it just feels so inviting.

Side Dishes

This Red Pepper Cashew Alfredo Sauce Recipe pairs wonderfully with crisp side salads or roasted seasonal vegetables. I’ve also served it alongside garlic bread or a warm bowl of sautéed greens for a complete, nourishing meal that leaves everyone feeling satisfied.

Creative Ways to Present

For special occasions, I like to plate this sauce over spiralized zucchini noodles and crown the dish with a bundle of fresh herbs tied with a chive “ribbon.” It makes the meal feel fancy without extra fuss. Another favorite is serving the sauce as a dip alongside roasted veggie sticks for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

I keep leftover sauce in an airtight container in the fridge for up to 4 days. Before storing, I let it cool completely to keep that creamy texture intact. When you’re ready, just give it a good stir because it might thicken slightly as it chills.

Freezing

I’ve frozen this sauce successfully in small portions using freezer-safe containers or bags. It freezes well up to 3 months. When thawing, do so overnight in the fridge and give it a quick blend or whisk before reheating to bring back its lusciousness.

Reheating

To reheat, I warm the sauce gently on the stovetop over low heat, stirring frequently. If it’s too thick, I add a splash of water or plant milk to loosen it up. Avoid microwaving unless in short bursts to prevent overcooking or separation.

FAQs

Can I use roasted red peppers instead of raw in this Red Pepper Cashew Alfredo Sauce Recipe?

Absolutely! Roasted red peppers add a smoky sweetness and depth of flavor that enhances the sauce beautifully. Just make sure they’re well drained before blending to keep the sauce from getting watery.
Is this sauce vegan?

It can be! Use nutritional yeast as a cheese substitute to keep it completely plant-based. If you’re not vegan, Parmesan cheese also works wonderfully for a richer flavor.
Can I make this sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge for up to 4 days. Just reheat gently before serving to maintain the creamy texture.
What’s the best way to soak cashews for this sauce?

Soaking cashews in water for 6-8 hours or overnight is ideal. This softens them, allowing for that smooth, creamy blend that makes this Alfredo sauce shine.
Can I use this sauce on dishes other than pasta?

Definitely! It’s fantastic drizzled over roasted veggies, spiralized squash, or even as a creamy dip. The versatility is one of my favorite things about this sauce.

Final Thoughts

This Red Pepper Cashew Alfredo Sauce Recipe has become a staple in my kitchen because it’s easy, delicious, and feels so indulgent without the heaviness of traditional Alfredo. I love sharing it with friends who are skeptical about dairy-free sauces—once they try it, they’re hooked! Give it a go, play with the flavors, and you just might find your new go-to sauce too.