This Vegan Roasted Red Pepper Sauce is so easy to make yet so tasty. Toss it with pasta for your loved ones and have a special dinner ready in about 15 minutes!
While pasta is cooking, add oil (or water), onion, and garlic to a large sauce/saute pan and cook for 3-5 minutes (until translucent).
Blend the red peppers (with the liquid from the jar) along with milk, nutritional yeast, paprika, salt, and peppeinto a high-speed blender and blend until smooth.
Add red pepper sauce back into the pan and cook for 3-5 minutes until sauce thickens.
Add sauce to pasta and top with parsley and my vegan parmesan cheese.
Notes
Pasta: you can use regular or gluten-free, depending on your dietary restrictions. Oil & Oil-Free Options: you can use extra virgin olive oil or avocado oil. If you do not use oil, saute the onions in a few tablespoons of water.Milk: any unsweetened dairy-free milk should be fine. I like cashew, oat, soy, and coconut milk best.Substitutions: Instead of cashew butter, you can sub tahini, or whisk in 2 TB of tapioca power/starch or 1 TB cornstarch. You can also soak raw cashews in hot water for 10-15 minutes, then blend to make your own cashew butter.