10-Minute Vegan Roasted Red Pepper Sauce

Looking for a super quick midday meal? A delicious quick pasta sauce perhaps? Then this 10-minute vegan roasted red pepper sauce is the one for you.

Not only is it the perfect vegan pasta sauce, but it’s also a pretty amazing salad dressing or dip.

Full disclosure, if you’re looking to spend hours slaving over a hot stove in the kitchen you may want to go elsewhere because this recipe is ALL about shortcuts baby!

A forkful of vegan roasted red pepper sauce pasta

The sauce is also gluten-free so if you have issues with gluten, drizzle it away to your heart’s content over gluten-free pasta.


To make this quick tasty vegan roasted red pepper sauce you’ll need a handful of ingredients, a food processor or a high-speed blender such as a Vitamix.

You’ll also need to have on hand ten main ingredients:

  • Olive oil
  • Garlic
  • Garlic powder
  • Onion powder
  • Jarred or canned roasted red peppers
  • Nutritional yeast
  • Smoked hot paprika
  • Cashew nuts
  • Coconut milk
  • Vegetable stock
Nests of red pepper spaghetti in a black cast iron skillet

(In addition to some salt and pepper to season your sauce, some optional tabasco sauce to pep it up, and some fresh basil if desired to serve).

The olive oil is purely to add a bit extra to the flavour profile, so if you find your olive oil a bit flavourless or are wondering if you can substitute it with sunflower or canola oil or something similar, just leave it out.

You can, of course, roast your own peppers if you desire. Personally, that would be fine for me if this was a weekend meal, but if I’m making it during the week there is absolutely no way I’m going to roast and peel the peppers myself.

A close up of spaghetti nests with roasted red pepper sauce

I have said this about a million times in several recipes on this blog (really I should have called it the fiery paprika) but do NOT substitute the hot smoked paprika with regular paprika.

Regular paprika has a distinctly bitter taste when used in the quantities I usually ask you guys to use hot smoked paprika in, and it makes a massive difference to the flavour profile of a dish if you exchange one for the other.

I live in Spain and although I totally scoff at some “essential” Mediterranean products, decent paprika is a must.

It’s usually not very expensive either and you can use it in a ton of other recipes.

A half-view of roasted red pepper spaghetti nexts in a black pan with fresh basil sprinkled over.

For example, my vegan bean chilli with Guinness, chocolate and coffee! Or to make scrumptious spicy peri peri sauce!

Check that the coconut milk is unsweetened. If you’re not a fan of coconut milk you can substitute it with another unsweetened plant-based milk, or replace with more vegetable stock.

However, it really does lend extra creaminess to the sauce so I recommend not substituting it.

Making the sauce:

This is going to be a pretty short section, to be honest. To make vegan roasted red pepper sauce, you’re basically going to drain the soaked cashews, take all of the ingredients and chuck them in a high-powered blender or food processor and blitz them until smooth.

Garlic, nutritional yeast, roasted red peppers
Spices, seasonings, roasted red peppers, nutritional yeast and garlic.

TIP: The cashew nuts should be soaked overnight if you want a really silky smooth sauce.

However, if you’re like me and always forget to soak cashews you can get away with boiling the cashews for 15 minutes and soaking for ten, although there may still be a little texture to the sauce.

Cashews, roasted red peppers and coconut milk
Add in the soaked cashews. Here I added in the coconut milk as well but actually I recommend blending up the cashews, peppers etc. first and then adding in the coconut milk, followed by the vegetable stock.

I like to reserve the coconut milk and vegetable stock, blend everything as smooth as possible, and then drizzle the coconut milk in while still processing, and then the stock. I find this way gives a smoother sauce.

Chunky roasted red pepper sauce
Chunky and not quite there yet. You will have to process for a few minutes to get a bit smoother than this, and then add in the coconut milk, process two minutes more, and then the stock, to get the consistency of the photo below.

You can see in the picture above the texture of the sauce after blending everything without the coconut milk and stock, and below after.

Smooth roasted red pepper sauce.
Perfectly smooth and creamy and ready to DROWN some spaghetti or pasta!

You then just mix the sauce into hot cooked pasta – MAGIC! I usually reserve a little cooking water as well in case I need to thin the sauce.

This recipe will make enough sauce for around 14-15oz dried pasta.

Do note that if you heat this sauce over the stove or let the pasta sit in it too long, the sauce will thicken.

To avoid this I usually store the sauce separately but if you have leftovers and the sauce is thicker than you’d like you can just loosen it with a little water or vegetable stock.

Then zap in the microwave in 2-minute bursts, stirring between microwaving times, and add more liquid as needed until the desired consistency has been reached.

Full plate of roasted red pepper pasta spaghetti nests dusted with chiffonaded basil

This sauce will keep up to five days in the fridge and is actually tastier each day as the flavours intensify and deepen.

Did you make my vegan roasted red pepper sauce? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.

Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!

Yield: 6

10-Minute Vegan Roasted Red Pepper Sauce

A black iron pan with nests of roasted red pepper pasta

Delicious creamy vegan roasted red pepper sauce for pasta, ready in ten minutes with just ten main ingredients!

Prep Time 10 minutes
Total Time 10 minutes


  • 2 tbsp olive oil
  • 2 cloves garlic
  • .5 tsp garlic powder
  • 1.5 tbsp onion powder
  • Jar roasted red peppers (275g or 10oz of drained weight)
  • 2 tbsps nutritional yeast
  • 1 tsp tabasco sauce(optional)
  • 1/4 tsp smoked paprika
  • 1 tsp salt
  • 1.5 cups soaked cashew nuts (around 215g/7.5oz unsoaked)
  • 1/2 cup coconut milk
  • 1/2 cup vegetable stock
  • Ground black pepper to serve
  • 2 tbsp fresh basil, chopped, to sprinkle over (optional)


  1. Add the first ten items to a food processor or powerful blender. Process for approximately 4 minutes until as smooth as possible. Stop halfway through to give the motor a break and scrape down any food that has risen above the processing line.
  2. Add the coconut milk and process an additional 2 minutes.
  3. Add the vegetable stock and process 1-2 minutes or until it has reached a smooth consistency.
  4. Store in the fridge in a plastic or glass container until ready to use. Stir into fresh hot pasta. Ready!


This sauce thickens as it sits, especially when added to pasta so reserve a little cooking water or add extra vegetable stock if you'd like to thin it more.

Store the sauce separately to the pasta and combine when ready to serve.

If you do have pasta leftovers, you can microwave them in two-minute batches, adding a little liquid and mixing well at a time until the desired consistency is reached.

Makes enough sauce for around 14oz (400g) to 15oz (450g) pasta (dry weight).

Nutrition Information



Serving Size

1 cup

Amount Per Serving Calories 304Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 690mgCarbohydrates 16gFiber 2gSugar 3gProtein 7g

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