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Vegan Cashew Pasta Sauce with Roasted Red Pepper (Serve Over Your Favorite Pasta)


  • 1 cup soaked cashews
  • 3 cloves garlic
  • 2 cups of water
  • pinch of salt
  • ¼ tsp black pepper
  • ¼ cup nutritional yeast
  • 2 tbsp vegan butter
  • 2 tbsp corn flour
  • ½ cup store-bought roasted red bell pepper
  • 16 oz. of your favorite pasta


  1. Add all of the ingredients, except the butter and the corn flour, to a blender. Blend until smooth and creamy, scraping down as necessary.

  2. Heat a pot over medium-low heat, and add the butter. Let it melt. Then add the three tablespoons of flour. Stir to mix, and let cook for three to four minutes until the flour is a shade darker.
  3. Slowly stream in the roasted pepper cream, whisking as you pour so it doesn’t clump up. Add the black pepper, and whisk while the cream comes to a simmer. Let simmer until thickened, about three to five minutes. Then remove from heat.
  4. Cook your chosen pasta as indicated on the package.
  5. Pour the cashew pasta sauce over your cooked pasta.
  6. Store the roasted pepper cream sauce in the refrigerator for up to a week.