Roasted Red Pepper Sauce

If you’re bored with the same old marinara sauce, it’s time for a change!  This light and decadent creamy red pepper sauce starts with a simple base of pureed roasted red peppers.  It’s delicious on any kind of pasta and really packs a punch of flavor.  With the help of your food processor or blender, it’s  a simple recipe to create.  It's yummy, colorful, and loaded with nutrients. 

Prep time:  10 minutes

Cook time: 10 

Serves: 4


  • 12-ounce jar roasted red peppers, drained (or 2-3 roasted red peppers)
  • ½ cup raw cashews
  • 1 cup water
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon cornstarch
  • 2-3 garlic cloves
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt, or to taste
  • ¼ cup chopped basil for garnishing


  1. Place the ingredients into a blender or food processor and blend until smooth and creamy.
  2. Pour the contents of the blender into a large saucepan and cook over medium-high heat until bubbly and thickened. Simmer on low for 10-15 minutes. Serve over your favorite pasta with fresh basil. 


    • To roast your own peppers, preheat the oven to 450°F and place the whole red bell peppers directly onto a baking sheet. Roast the peppers for 20-25 minutes or until blackened on the outside. Remove them from the oven and allow them to cool. Next, peel away the core, seeds, and skins and set them aside. 
    • If you want to replace the cashews and water for 1 ½ cups of an unsweetened plant-based milk, simple add 1 ½ tablespoons of cornstarch to create a creamy consistency.