Looking for some sauce variety? My smooth vegan roasted red pepper sauce is SO delicious, and uses only a handful of ingredients! Grab your blender and you’ll have your homemade pepper dip in under 10 minutes!
Imagine my surprise when I tried my first cashew cream sauce – I didn’t realise a vegan version could be so delicious! Even if you’re not dairy-free, you’ll appreciate this recipe. Another thing that makes this recipe amazing, is that it uses a bottle of fire roasted peppers, so you can have your own sauce in just a few pulses in your blender.
Vegan Red Pepper Sauce Ingredients
You’ll only need a few things! I liked my sauce with a little kick, but you can omit that if you’d rather have a mild version.
- Roasted red peppers
- Soaked cashews (see section below for a soaking shortcut)
- Lemon juice
- Garlic
- Chili paste, chili flakes, or cayenne (optional)
- Nutritional yeast
- Salt & Pepper
Can I use fresh red bell peppers?
Sure! I like to use jarred roasted red peppers for convenience, but if you’d rather roast your own, that’s fine, too. You’ll need about 1 1/2 medium sized bell peppers for this recipe
Put themon a pan, whole,under the broiler for a few minutes and turn them periodically. Or char them over a gas burner or BBQ grilldirectly on the grates.
Get some of that skin off, cut the stems and seeds out,and then you’re in business. I included instructions in the recipe card as well.
Where can I find nutritional yeast?
Most grocery stores carry it these days. It’s usually in the baking section. I like to buy nutritional yeast on Amazon, too.
How to make Roasted Red Pepper Sauce
- Soak cashews overnight covered in cool water or pour boiling water over them and let them soak for 20-30 minutes.
- Drain soaking water off of cashews and put soaked cashews in the pitcher of your blender. Add 1/2 cup of fresh water and the rest of the ingredients to the pitcher.
- Blend thoroughly, for a couple of minutes, until the sauce is completely smooth.
- Transfer to a lidded container and store, chilled, for up to a week.
Do I have to soak the cashews?
If you want your sauce to be smooth, then yes.
Ideally, you’d soak them in cool water for 8 hours or overnight.
But. I know it’s a big ask to prep ahead sometimes. I’m a busy mom. I get it.
SOAKING SHORTCUT: Pour boiling water over the cashews and let them soak for at least 15 minutes. Try to let them soak for 30 minutes if you can, though. The longer they soak, the smoother your sauce will be.
Roasted Red Pepper Sauce Recipe Variations
Peppers – If you are roasting your peppers, you could using yellow or green. I love the red color and the convience of jarred roasted red peppers.
Nutritional yeast – if you aren’t vegan, you could use Parmesan cheese for a similar flavor.
Spice – Just omit the chili seasoning for a mild sauce.
Making Red Bell Pepper Sauce in a food processor
Blend it for a few minutes to make sure it’s as smooth as you can get it.
If you have a high powered blender like a Blendtec, Vita-Mix, or a Ninja, I recommend using that.
Ways to use this Red Pepper Sauce Recipe
I intentionally didn’t create a recipe around this red pepper sauce recipe because you can use it for so many things!
Here are a few ideas for you:
Use it as a dairy-free pasta sauce
If you’re avoiding dairy or are a vegan, make some vegan roasted red pepper pasta! Toss it with some freshly cooked pasta and add some fresh basil and your favorite protein source. If you’re not a vegan, some cooked Italian sausage would be delicious in this.Or more veggies.
You can even use it in place of marinara when makinglasagna.
Use it as a dip
Add a bowl of this to a vegetable tray for dipping! I especially love dipping sliced cucumbers and gluten-free crackers.
Use it as a grain bowl sauce
One of my favorite things to do for lunch is make a bowl of leftover tidbits from the fridge.
I use cooked grains (rice or quinoa) or salad greens as a base and add leftover protein from a previous dinner, a fried eggs, orsome tuna salad, andchopped veggies and some fun things to sprinkle (goat cheese, pumpkin seeds, cheese-based crackers, plaintain chips, etc).
Adding a dollop of this sauce makes it even more tasty! In the photo below I added it to a bowl with quinoa, garlic-roasted chickpeas, and roasted broccoli/cauliflower with some chili crunch for extra heat.
How to store Roasted Red Pepper Sauce
Store leftovers in an airtight container for up to 5 days in the fridge.
More Easy Condiment Recipes
I love having a prepped condiment on hand for easy meals, and I usually include one or two when I do meal prep. Here are a few more of my favorites…
Chipotle Vegan Queso also has a cashew base and is easy to toss together in a blender! Love this for tex-mex bowls and paleo nachos especially!
Pickled Red Onions have become a staple for us since my kids decided they loved them. I love this version especially with garlic & jalapenos for an extra kick.
Along those same lines is Homemade Sauerkraut! It’s easier than you think and a great source of probiotics.
Paleo Ranch Dressing is always good to have on hand! I extra love this Roasted Jalapeno Ranch.
Homemade Basil Pesto is delicious and nice to have on hand as a flavor booster, too! I have Cilantro Pesto and Dill Pesto recipes, too.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Yield: Makes 2 1/4 cups
Prep Time: 10 minutes
Soaking Time: 20 minutes
Total Time: 30 minutes
This smooth, delicious vegan roasted red pepper sauce is great as a pasta sauce, a veggie dip, or added to your favorite grain bowl! Make it as spicy as you (or not) like in minutes with only a handful of ingredients and your blender!
Ingredients
- 1 cup raw, unsalted cashews
- 1 1/2 cups chopped roasted red bell peppers
- 1 clove garlic, peeled
- Juice from 1 small lemon
- 1-2 teaspoons Calabrian chili paste or a pinch of red pepper flakes (optional)
- 1/2 teaspoon sea salt
- 2 Tablespoons nutritional yeast (optional)
Instructions
- Soak cashews overnight covered in cool water or pour boiling water over them and let them soak for 20-30 minutes.
- Drain soaking water off of cashews and put soaked cashews in the pitcher of your blender. Add 1/2 cup of fresh water and the rest of the ingredients to the pitcher.
- Blend thoroughly, for a couple of minutes, until the sauce is completely smooth.
- Transfer to a lidded container and store, chilled, for up to a week.
Notes
- The Calabrian chili paste is optional. I like to use it when adding a little heat to Italian-inspired recipes. You don't have to put anything spicy in this sauce at all if you don't want to.
- The nutritional yeast is also optional, but I love the "cheezy" umami flavor it adds.
- If you'd rather roast your own red bell peppers, put two peppers under a broiler for several minutes, turning occaisionally until most of the peppers have black blisters on them. You can also put them directly on the grate above a gas stove and use a pair of tongs to turn them. Remove most of the peels and blackened parts, as well as the stem and seeds. You'll need about 1 1/2 peppers for this recipe, but it would probably be fine if you threw both in there to avoid food waste.
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