If you’re on the hunt for a creamy, dreamy sauce that’s both comforting and packed with flavor, you’re going to adore this Red Pepper Cashew Alfredo Sauce Recipe. I absolutely love how this sauce brings a vibrant twist to the classic Alfredo by swapping traditional cream for soaked cashews and roasted red peppers. The result? A velvety smooth, slightly sweet, and subtly smoky sauce that pairs beautifully with pasta, roasted veggies, or even spiralized squash. Trust me, once you try this, it’ll become a staple in your sauce rotation!

❤️

Why You’ll Love This Recipe

Rich & Creamy Texture: Thanks to soaked cashews, this sauce feels indulgent without any dairy.
Burst of Sweetness & Depth: Roasted red peppers add a beautiful smoky-sweet note that makes this sauce stand out.
Versatile & Easy: Blend-it-up simplicity means dinner comes together fast, and you can dress it up your way.
Healthy & Satisfying: Packed with plant-based goodness, it satisfies cravings with wholesome ingredients.

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 cheese sauce, healthy pasta sauce, dairy-free Alfredo, roasted red pepper sauce

Ingredients You’ll Need

To make your Red Pepper Cashew Alfredo Sauce Recipe shine, start with fresh ingredients that balance creaminess, flavor, and seasoning. Choosing quality raw cashews and ripe red bell peppers really makes all the difference.

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 cheese sauce, healthy pasta sauce, dairy-free Alfredo, roasted red pepper sauce

Red Bell Pepper: Roasting it deepens sweetness and adds a smoky edge, but fresh works fine too if you’re short on time.
Raw Cashews or Macadamia Nuts: These nuts are the creamy base, so soaking them thoroughly is key for smoothness.
Water: Helps blend everything smoothly without diluting flavor.
Nutritional Yeast or Parmesan Cheese: For a cheesy, umami punch; nutritional yeast keeps it vegan, cheese amps that classic Alfredo vibe.
Salt: Essential to balance and bring out all those lovely flavors.
Onion Powder: Adds subtle savory depth without overpowering.
Ground Turmeric: Just a pinch for beautiful color and a gentle earthy note.
Ground Nutmeg (Optional): A hint deepens the sauce’s warmth and richness—trust me, it’s worth including.
Pasta, Spaghetti Squash, or Vegetables: Choose your base—you’ll find the sauce equally delicious over noodles or roasted veggies.
Optional Add-Ins: Feel free to stir in grilled veggies, beans, or herbs to boost texture and nutrition.

📝

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 to mix things up with this Red Pepper Cashew Alfredo Sauce Recipe depending on what’s in my fridge or my mood. Experimenting lets you create a version that’s perfectly tailored to your tastes or dietary needs.

Vegan Version: Swap Parmesan for nutritional yeast and use vegetable broth if you want a thinner sauce—my go-to for plant-based meals that still delight every palate.
Spicy Kick: Add a pinch of smoked paprika or a dash of chili flakes to bring some heat, which pairs amazingly with the natural sweetness of the peppers.
Herby Freshness: Stir in fresh basil, parsley, or thyme at the end to brighten the sauce and add complexity.
Different Nuts: Macadamia nuts create an ultra-rich texture while cashews keep things balanced and creamy—I recommend trying both to find your preference.

How to Make Red Pepper Cashew Alfredo Sauce Recipe

Step 1: Soak the Nuts for Creaminess

This first step makes or breaks that silky texture. Soak your raw cashews (or macadamia nuts) in water for 6-8 hours or overnight. When I forgot this step once, my sauce was grainy—lesson learned! After soaking, drain and pat the nuts fully dry; this prevents the sauce from being watery.

Step 2: Blend All Ingredients to Perfection

Pop your soaked nuts, red bell pepper, nutritional yeast or cheese, onion powder, turmeric, salt, nutmeg if using, and half a cup of fresh water into a high-speed blender or food processor. Blend until completely smooth and creamy—you may need to stop and scrape down the sides once or twice. This is the magic moment where it all comes together.

Step 3: Heat the Sauce Gently

Transfer your blended sauce to a small pot and warm it gently over low heat. I like to stir continuously so it doesn’t stick or scorch. Heating helps the flavors meld and the sauce thicken just slightly, but don’t overcook or it could lose some vibrancy.

Step 4: Cook and Combine with Pasta or Veggies

Meanwhile, cook your pasta or chosen veggies according to package instructions or preferred method. Once cooked, drain the pasta but don’t rinse—it helps the sauce cling better. Pour the warm Red Pepper Cashew Alfredo Sauce over your pasta or vegetables, toss to coat, and add any optional roasted veggies or beans. Season with extra salt and pepper if you need.

👨‍🍳

Pro Tips for Making Red Pepper Cashew Alfredo Sauce Recipe

Perfect Soaking: I soak my cashews in warm water to speed things up on busy days—cuts soaking time in half without sacrificing creaminess.
Roasting Peppers: Roasting your red pepper adds depth, but if you’re in a pinch, using jarred roasted peppers works beautifully too.
Blending Power: A high-speed blender makes the sauce ultra smooth, but if you only have a regular blender, blend longer and add water gradually.
Avoid Watery Sauce: Fully draining and drying the nuts prevents a thin sauce—don’t skip patting them dry!

How to Serve Red Pepper Cashew Alfredo Sauce Recipe

Red Pepper Cashew Alfredo Sauce Recipe - Serving

Garnishes

I like to finish my plates with a sprinkle of fresh chopped parsley or basil because it adds a bright pop of color and freshness. A little extra nutritional yeast or shaved Parmesan on top never hurts either, especially when serving family or guests.

Side Dishes

This sauce is quite rich, so I pair it with simple side salads dressed lightly with lemon vinaigrette, or steamed green beans and roasted cherry tomatoes to keep the meal balanced. Garlic bread or crusty artisan bread is always a hit for mopping up any extra sauce.

Creative Ways to Present

For a special occasion, try serving the Red Pepper Cashew Alfredo Sauce atop spiralized zucchini noodles with a garnish of toasted pine nuts and microgreens. Layered with roasted mushrooms or grilled shrimp, it makes for an elegant plate that’s sure to impress without complicated prep.

Make Ahead and Storage

Storing Leftovers

I store leftover sauce in an airtight container in the fridge for up to 4 days. Since it thickens while chilling, I usually add a splash of water when reheating to bring back that perfect creamy consistency.

Freezing

This Red Pepper Cashew Alfredo Sauce Recipe freezes really well—just portion it out in freezer-safe containers or bags. When you’re ready, thaw it overnight in the fridge, then warm gently on the stove with a little water stirred in.

Reheating

I recommend reheating on low heat on the stove, stirring often to avoid scorching. Adding a tablespoon or two of water or plant milk helps smooth it out if it’s become too thick. Avoid microwaving unless you pause and stir every 30 seconds.

FAQs

Can I use roasted red peppers instead of fresh?

Absolutely! Using jarred roasted red peppers is a fantastic shortcut and adds a lovely smoky flavor. Just drain them well before blending to avoid excess water in the sauce.
Is the sauce vegan?

It can be! Simply use nutritional yeast in place of Parmesan cheese, and make sure your pasta or sides are vegan-friendly. The cashew base is naturally plant-based, so it’s an easy switch.
How do I make the sauce less thick or more pourable?

Just add a splash more water or plant milk when blending or reheating until you reach your desired consistency. Blend well to incorporate the extra liquid smoothly.
Can I prepare the sauce in advance?

Yes! This sauce stores beautifully in the fridge for a few days and is freezer-friendly too. Just warm gently before serving for best flavor and texture.

Final Thoughts

This Red Pepper Cashew Alfredo Sauce Recipe is one of those recipes I keep coming back to because it balances comfort, health, and flavor so effortlessly. Whether you’re cooking for family, friends, or just treating yourself, it’s a crowd-pleaser that feels special without fuss. I’m confident you’ll enjoy making and eating it as much as I do—give it a try and make it your own!