This roasted red pepper sauce is a creamy and vegan cheesy sauce that’s simple to make. Using wholesome ingredients with balanced flavors, you’ll want to put it on everything!

Roasted red pepper sauce drizzle into pasta.

This vegan roasted red pepper sauce is so easy to make yet so bold and creamy! Softened cauliflower and raw cashews form the silky base. Roasted red peppers, nutritional yeast, and shiro miso add umami and complexity. Vegan sour cream and apple cider vinegar add creaminess and tang. The end result? This mind-blowingly delicious vegan cheese sauce is perfect for pasta, although you’ll want to put on everything!

For more plant-based sauce recipes, check out our Vegan Alfredo Sauce, Pasta with White Wine Sauce, and Creamy Tomato Sauce for Pasta!

A skillet with vegan mac and cheese shells.

Why You’ll Love This Creamy Roasted Red Pepper Sauce

  • Effortlessly Simple: This recipe requires minimal ingredients and steps, making it accessible for cooks of all skill levels. It involves a blend, simmer, and serve process that promises fantastic results without the fuss.
  • Rich and Bold Flavors: Expect a sauce that delivers a punch of flavor, with roasted red peppers and shiro miso at the forefront, balanced by the subtle tang of apple cider vinegar and the creaminess of vegan sour cream.
  • Versatile and Dietary-Friendly: Whether you’re vegan, exploring plant-based eating, or just looking for a delicious sauce, this creamy red pepper sauce recipe fits beautifully. It pairs well with pasta, vegetables, or grains, making it a versatile addition to any meal.

This vegan cheese sauce brings a rich, flavorful addition to your meal planning, easily integrating into various dishes. High-quality, simple ingredients are combined in a way that creates a perfectly balanced sauce.

A bowl of vegan mac and cheese.

Key Ingredients For This Vegan Cheese Sauce

Raw CashewsThese add a creamy texture and nutty flavor, serving as the base for the sauce’s richness. For a nut-free version, swap out cashews for sunflower seeds to maintain creaminess without the nuts.
CauliflowerProvides a velvety consistency and subtle taste, enhancing the sauce’s body without overpowering other flavors.
OnionOffers a foundational aromatic sweetness that deepens the overall flavor profile of the sauce.
GarlicInfuses the sauce with a pungent, earthy flavor, adding depth and complexity.
Roasted Red Pepper and BrineThe peppers contribute a smoky sweetness, while the brine adds a tangy depth, elevating the sauce’s flavor palette.
Vegan Sour CreamIntroduces a tangy creaminess, mimicking the lushness of traditional dairy-based sauces. I used Tofutti and Violife brands, both offering great results!
Vegetable BrothActs as the liquid base, adding moisture and a subtle savory undertone that ties the flavors together.
Nutritional YeastProvides a cheesy, umami flavor, making the sauce a great vegan alternative to cheese-based sauces.
Apple Cider VinegarAdds a bright acidity, balancing the sauce’s richness and enhancing its overall taste.
Shiro MisoOffers a fermented depth, contributing a complex umami kick that rounds out the sauce’s flavor profile.
Soy Sauce (Optional)Feel free to incorporate a tablespoon of tamari or soy sauce for an extra depth of flavor, adjusting the salt accordingly.

About Shiro Miso

Shiro miso, also known as white miso, is a Japanese seasoning produced by fermenting soybeans with a large percentage of rice, which imparts a lighter color and a slightly sweet, mellow flavor.

This ingredient is vital in the recipe for its ability to add a depth of flavor that enhances the sauce’s complexity, offering a unique blend of umami that’s not too overpowering. Its mellow character is particularly suited to dishes where balance and subtlety are key.

If shiro miso is unavailable, mellow miso can serve as a substitute, as it shares a similar flavor profile and will not drastically alter the sauce’s intended taste.

Key ingredients for roasted red pepper sauce.

How To Make This Dairy-Free, Cheesy Pasta Sauce

Preparation of Ingredients:

  • Begin by soaking the raw cashews, preferably overnight, to soften them. This ensures they blend into a smooth, creamy texture.
  • Tip: If you’re short on time, a quick soak of cashews in hot water for 30 minutes can also work.
  • Chop the cauliflower into florets.

Cooking the Vegetables:

  • Boil the cauliflower florets with a bit of salt until they’re soft but not mushy.
  • Tip: To preserve nutrients, you can steam the cauliflower instead of boiling.
  • Meanwhile, lightly sauté the chopped onions and garlic in a pan until they’re fragrant and slightly golden.
  • Tip: Burning the garlic will create a very bitter taste, so keep an eye on them.

Blending the Sauce:

  • Transfer the boiled cauliflower, sautéed onions, and garlic into a blender.
  • Add the roasted red peppers, brine, vegan sour cream, vegetable broth, nutritional yeast, apple cider vinegar, and shiro miso to the blender.
  • Blend everything until the mixture is completely smooth. Taste and adjust seasoning if necessary.
  • Tip: Start blending on a low speed to incorporate the ingredients, then gradually increase to high speed for a smooth sauce. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.

Combining with Pasta:

  • Cook your choice of pasta according to package instructions until al dente.
  • Tip: To keep the pasta from sticking together, stir occasionally during cooking, and don’t forget to salt the water for flavor.
  • Drain the pasta and mix it with the desired amount of roasted red pepper sauce, ensuring the pasta is evenly coated.
  • Tip: Reserve a cup of pasta water before draining. If the sauce is too thick when mixing with pasta, add a little pasta water to achieve a creamier consistency.
A forkful of vegan mac and cheese.

Serving and Storing Your Roasted Red Pepper Sauce

Serving Suggestions:

  • Pasta Perfect: Ideal with most pasta, from macaroni to penne. For a fresh touch, garnish with fresh basil or vegan parmesan.
  • Versatile Topper: Drizzle over roasted vegetables, grilled tofu, or use as a dip for crusty bread.
  • For a Spicier Kick: Add a pinch of red pepper flakes or a dash of hot sauce into the blend to heat things up.
  • Buddha Bowls: Elevate grain bowls or salads by using the sauce as a flavorful dressing.
  • Risotto: Add this to a risotto dish for a unique spin on the classic.
  • Burritos and Quesadillas: Use this cheesy sauce for a lighter version of vegan cheese sauce.

Storage Tips:

  • Refrigerate: Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
  • Freeze for Later: Freeze in airtight containers or small containers for easy portioning. Thaw overnight in the refrigerator when ready to use. This sauce can be frozen for up to 3 months.
  • Reheat Gently: Warm up on the stove over low heat, adding a splash of vegetable broth if the sauce has thickened too much.

FAQs

What is roasted red pepper sauce?

Roasted red pepper sauce is a flavorful and versatile condiment made from blending roasted red peppers into a smooth, creamy sauce. It often incorporates ingredients like garlic, olive oil, and various seasonings to enhance its taste. This sauce is popular in various cuisines for its rich color, smoky sweetness, and ability to complement dishes ranging from pasta to grilled vegetables and more.

What to put roasted red pepper sauce on?

Roasted red pepper sauce is incredibly versatile and can be used in a variety of dishes. It’s perfect for drizzling over pasta, spreading on sandwiches or wraps, and serving as a dip with fresh vegetables or crusty bread. Additionally, it can enhance the flavor of roasted vegetables and can even be used as a base for pizzas or stirred into soups and stews for a burst of smoky sweetness and depth.

Can roasted red pepper sauce be made in advance and how long does it last in the fridge?

Yes, roasted red pepper sauce can be made in advance, making it a convenient option for meal prep. When stored properly in an airtight container, it can last in the refrigerator for up to 5-7 days. For longer storage, you can freeze the sauce for up to 3 months, thawing it in the fridge overnight before use. This makes it easy to have a delicious, homemade sauce on hand whenever needed.

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A skillet with vegan mac and cheese.

Roasted Red Pepper Sauce


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5 from 3 reviews

Description

This roasted red pepper sauce is so creamy and easy to make! Serve over pasta, use as a dip, and put on anything that loves a cheesy sauce. 


Ingredients

  • 1 cup raw cashews, soaked a few hours or overnight and drained
  • 3 cups chopped cauliflower florets (about 1-inch pieces)
  • 1 tsp salt
  • 2 tsp canola oil
  • 1/2 large onion, chopped
  • 2 cloves of garlic, halved, smashed with a knife, and roughly chopped
  • 3/4 cup roasted red pepper
  • 1/4 cup of the roasted red pepper brine
  • 3/4 cup vegan sour cream
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tsp apple cider vinegar
  • 3 TB shiro miso
  • 45 cups medium shell pasta or macaroni
  • flaky sea salt, for serving


Instructions

for the sauce

  1. Bring a medium-sized pot of water to a boil. Add the cauliflower and salt and boil for about 8 minutes.
  2. Using a skimmer or slotted spoon, transfer the cauliflower to a high-speed blender.
  3. In a small pan, brown the chopped onions in the oil for 5 or 6 minutes, or until a little color starts to develop.
  4. Add in the chopped garlic and saute for a minute more. Stir to ensure the garlic does not burn.
  5. Transfer the onions and garlic to the blender with the cauliflower.
  6. Add the roasted red pepper, brine, vegan sour cream, and vegetable broth.
  7. Blend the ingredients, starting at a low speed, then increasing the speed to high until smooth.
  8. Add the cashews, nutritional yeast, vinegar, and shiro miso. Blend again to combine.
  9. Taste, and adjust any of the flavors.
  10. When serving, add a generous pinch of flaky sea salt to taste. This is important to intensify and make all of the other flavors really pop.

to mac the vegan mac and cheese

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions.
  3. Drain and toss the pasta with the desired amount of roasted red pepper sauce.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner
  • Method: Boiled, Blended, Sautéed
  • Cuisine: American

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12 Comments

  1. I have been meaning to make this dish for some time now, and just threw it together last night. Very pleased with the taste and textures. The Italian in me tends to pile on those caramelized onions and kalamata olives as seen in your photo. A very nice play of flavors. Impulsively, I decided to throw some pepitas over the top which also merged nicely. Served with fresh baked rosemary/olive oil flat bread. A delicious and easy to make weekday dinner.

    1. Thanks for trying it out, Leila! I always make extra shallots too so I can get that smoky and crispy element into each bite. So happy you enjoyed!

  2. i just made this tonight, in preparation for dinner tomorrow… but i don't know if the sauce will last the long – i was eating it straight out of the blender! i had an abundance of orange peppers so i used those, and halved the nutritional yeast and it is so good – very very cheesy, very similar to a butternut squash-based mac-n-cheese sauce, but with a lot more depth.

  3. oh, this sauce sounds great! i have such tunnel vision that i automatically think of olive oil or tomato based sauces for pasta. i don't utilize red peppers properly, at all!

    1. Thanks Lan! Roasted red Peppers give a surprisingly cheesy taste to sauces. It kind of reminds me of pimento cheese, which I used to eat by the bucketloads when I lived in the south …