Creamy (Vegan) Roasted Red Pepper Alfredo

This roasted red pepper alfredo is completely dairy-free (no cheese, no cream), but is perfectly creamy, decadent, and delish. It's perfect over quinoa spaghetti, zoodles, spaghetti squash, or regular pasta.. ie. everything! 

I have been super into sauces lately. 

Maybe it's because I have my own Blendtec and it makes everything perfectly creamy. 

Maybe it's because I don't love all the add-ins/preservatives in store-bought sauces. 

Maybe it's because they're so easy and flavorful to whip up. 

Maybe it's because they're so super versatile and can be used in many different meals.

Maybe it's all of the above. 

creamy vegan red pepper alfredo

I started by roasting my own organic red bell peppers. I love how roasting brings out the sweetness and full flavor. *But if you're in a pinch for time, you could sub in jarred roasted red peppers. 

roasted red pepper for alfredo

red pepper alfredo made in the blendtec

How does the alfredo get so creamy without cheese or heavy cream? The secret is in the soaked nuts (cashews + pine nuts) and the irresistibly creamy Silk unsweetened cashewmilk

red pepper alfredo ingredients

This (vegan) red pepper alfredo is:

     * creamy
     * savory
     * satisfying
     * dairy-free
     * fabulous
     * thick
     * perfectly "cheesy"
     * comforting

creamy vegan red pepper alfredo

Other ways to use this sauce:

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Creamy (Vegan) Roasted Red Pepper Alfredo

Description

Creamy Vegan Roasted Red Pepper Alfredo // via Nosh and Nourish

Ingredients

1⁄4 cup
Raw Cashews
1⁄4 cup
pine nuts
1⁄2 cup
Water (to soak the nuts)
12 ounces
pasta of choice (quinoa spaghetti, zoodles, regular pasta)
1  
Red Bell Pepper (*roasted)
1⁄2 cup
vegetable broth (or sub chicken broth if you prefer)
1 teaspoon
WHITE Balsamic Vinegar
1⁄2 tablespoon
Minced Garlic
1 cup
sunburst golden tomatoes (divided, or sub regular grape tomatoes)
1⁄2 cup
Silk Unsweetened Cashewmilk
1⁄2 teaspoon
Dried Basil
1⁄2 teaspoon
dried oregano
1 teaspoon
Coconut Sugar (optional)
1⁄4 teaspoon
Sea Salt
1⁄4 teaspoon
black pepper
1⁄2 tablespoon
Olive Oil
1⁄2 cup
Organic Sweet Kernel Corn
1  
shallot (peeled and chopped)

Notes

*To roast the pepper: preheat toaster oven (or full size oven will work) to 425 degrees. Slice pepper into 4 - 5 large pieces, removing seeds and stem. Roast for 25 minutes, until pepper is softened and slightly blackened on the back.

Instructions

  1. In a large measuring cup, soak the cashews and pine nuts in water for one hour. Water should cover the top of the nuts. 
  2. Meanwhile, cook your pasta according to the package and set aside. 
  3. Once nuts are finished soaking, drain the water out. 
  4. Combine the nuts and other alfredo ingredients in a high-speed blender: roasted red pepper through black pepper. I use the "soup" setting on my Blendtec and leave the lid ajar so that the steam can escape while blending. Alfredo should be creamy and have zero chunks. 
  5. Transfer the alfredo into a sauce pan and heat it over medium-low until it's reached the optimal temperature. Stir in the pasta.
  6. Meanwhile, in a small skillet, saute the shallots and corn in the olive oil for approximately 5 minutes, stirring frequently. They should be browned, but not burned. 
  7. Put about a cup of the pasta in a bowl and top with the sauteed shallots and corn. 
  8. Optional: top with crushed pine nuts.

Yields 4 Servings