Can I make this Alfredo sauce without nuts?

Absolutely! Try substituting soaked sunflower seeds or white beans for a nut-free version. While the texture won’t be quite as rich, you’ll still have a fantastic, creamy result.

Do I need a high-powered blender?

A high-speed blender makes things flawlessly smooth, but a good food processor will work. Just be sure to soak the nuts really well and blend a little longer for the best texture.

Can I use jarred roasted red peppers instead of fresh?

Yes! Jarred roasted peppers are a great shortcut and add wonderful smoky depth, just drain very well to avoid thinning your sauce too much.

Is this recipe vegan and gluten-free?

If made with nutritional yeast and paired with gluten-free pasta or veggies, the sauce is completely vegan and gluten-free. Use Parmesan and traditional pasta for a classic twist if preferred.

Red Pepper Alfredo Sauce Recipe

Description

This creamy Red Pepper Alfredo Sauce is a healthy, dairy-free alternative to traditional Alfredo, made with roasted red peppers, cashews or macadamia nuts, and flavorful seasonings. Perfect for tossing with pasta, spaghetti squash, or veggies, it’s simple to make and packs a punch of flavor and nutrition.

Ingredients

Units Scale

Nuts & Base

1/2 cup raw cashews or macadamia nuts
1/2 cup water

Flavorings

1 red bell pepper (raw or roasted)
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)

To Serve

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

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Instructions

Soak the nuts – Place the raw cashews or macadamia nuts in a cereal bowl, cover with water, and let soak for 6-8 hours to soften. After soaking, drain fully and pat dry to ensure a creamy sauce.
Blend the sauce – In a food processor or high-speed blender, combine the soaked and drained nuts, 1/2 cup water, red bell pepper, nutritional yeast or Parmesan, salt, onion powder, turmeric, and nutmeg (if using). Blend until completely smooth and creamy.
Cook pasta and heat sauce – While preparing the sauce, cook your pasta, spaghetti squash, or vegetables according to package directions in salted water. Separately, transfer the blended sauce to a pot and heat over medium until just warmed through, stirring occasionally.
Assemble and serve – Drain the cooked pasta (do not rinse), then pour the warm Alfredo sauce over the pasta. Toss well to combine, seasoning with additional salt and pepper if desired. Add in any optional cooked vegetables, beans, or preferred add-ins before serving.

Notes

For extra depth, roast the red bell pepper before blending for a smokier flavor.
You can substitute nutritional yeast with Parmesan cheese for a non-vegan version.
Soaking the nuts overnight ensures the creamiest texture.
This sauce works great over spiralized veggies, zoodles, or as a dip for roasted vegetables.

Nutrition

Serving Size: About 1/5 of recipe (sauce only)
Calories: 90
Sugar: 2g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg