BEST Creamy Red Pepper Alfredo Pasta (Dairy-Free & Vegan)
This Creamy Red Pepper Alfredo Pasta is a dairy-free, vegan twist on classic Alfredo—rich, savory, silky, and unbelievably comforting. Made with wholesome ingredients like cashews, red bell pepper, and nutritional yeast, this sauce blends into a velvety, nutrient-packed Alfredo alternative that tastes indulgent but feels light. Ready in just 20 minutes!
Equipment
- Blender
- Saucepan
- Large pot for pasta
- Strainer
Ingredients
- 1 medium red bell pepper, seeded and chopped
- 1/2 cup raw cashews, soaked if needed
- 1/2 cup water
- 1/4 cup nutritional yeast
- 2 tsp onion powder
- 1 tsp salt, plus more to taste
- 1/2 tsp ground turmeric
- 1/8 tsp ground nutmeg (optional)
- 10 oz pasta of choice
Instructions
- If using a standard blender, soak cashews in hot water for 30 minutes, then drain. If using a high-speed blender, soaking is optional.
- Add red pepper, drained cashews, water, nutritional yeast, onion powder, salt, turmeric, and nutmeg to a blender. Blend on high for 1–2 minutes until completely smooth and creamy.
- Boil pasta in salted water until al dente according to package directions. Reserve a small amount of pasta water, then drain.
- Pour blended sauce into a saucepan over medium-low heat. Warm gently, whisking as it thickens.
- Toss cooked pasta with the warm sauce. Add a splash of pasta water if needed to loosen. Serve immediately.
Notes
Sauce thickens significantly as it heats and cools. If reheating, add water or plant milk to restore creaminess.