Go Back
Print

Vegan Roasted Red Pepper Alfredo

Creamy, cheesy, comforting vegan roasted red pepper alfredo is an easy plant-based dinner you need to try. Oil-free, gluten-free, WFPB and easy to make!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 8 oz dry pasta
  • 2 cups cauliflower
  • 1 large red bell pepper
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup cooking liquid from boiling cauliflower and cashews

Instructions

  • Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, add the pasta. Strain the pasta when it's done. 
  • Prepare a baking sheet with parchment paper. Steam the bell pepper in microwave or veggie steamer for a few minutes until soft then put under the broiler for 20 minutes until it's slightly charred (flipping halfway through).
  • When the cauliflower and cashews are soft, add them into a high speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted pepper. Blend sauce on high until completely smooth. 
  • Toss pasta with sauce and enjoy!

Notes

You can store this alfredo in the fridge for 3-4 days.