Say hello to one of my new favorite sauces – the spicy red pepper sauce! Loaded with flavor, so versatile, incredibly easy to make, and oh so creamy (thanks to a secret ingredient)!
If you have been here a while, you know I am a huge fan of blending cashews to make the most creamy sauces. Check out these 6 unique vegan sauces, with 4 of them using cashews in them.
Cashews have a super neutral taste, meaning they can pair well with so many things. They also blend up into the most creamy texture, making them perfect for sauces.
Spicy red pepper sauce highlights
- calls for only 6 simple ingredients
- super easy to make! – simply saute your peppers, onions, and garlic and blend! No roasting or oven is needed.
- customizable – if you don’t want it spicy, simply use all sweet bell peppers
- versatile – use it on anything and everything!
- can be made ahead of time and is great for meal prep
- gluten-free, dairy-free, vegan, and Whole30
Ingredients
- a variety of red peppers – I did some spicy and some mild (red bell peppers, mini bell peppers, and fresno peppers). Any kind will work depending on the heat level you want.
- onion
- garlic
- olive oil
- cashews – soaked and blended to add an amazing creaminess to the sauce
- lemon juice
- salt and pepper
How to make red pepper sauce
- Prep your veggies. Roughly chop your onion, peppers, and garlic.
- Cook your veggies. Heat up a medium skillet or sauté pan over low-medium heat, add the olive oil, and let it get hot. Add onion and garlic and saute for 3 minutes, stirring frequently. Add red peppers and some salt and pepper and saute for 10 minutes until soft, making sure to stir every couple of minutes.
- Blend. Transfer the mixture to a blender or food processor along with your soaked cashews and lemon juice. Blend until a smooth sauce forms.
- Enjoy how you please!
Can I roast my peppers?
I opted to saute my peppers to make this sauce quick and easy. If you would like to roast your peppers, you certainly can! Simply toss whole peppers in oil and salt and pepper, add to a baking sheet lined with parchment paper, and roast for 30-35 more minutes at 375 degrees Fahrenheit.
Once cooked, they will be slightly charred and blistered on the outside. Let cool for a few minutes. Remove the stem and seeds and peel the outer skin off. Then just add them to the blender and follow the rest of the instructions as written.
What to use red pepper sauce with
The beauty of this sauce is it’s so versatile. Red pepper sauce for chicken? Yep! Red pepper sauce for pasta? For sure! Here are some of my favorite ways to use it:
- on top of any meat – chicken, steak, or pork
- seafood – would be great with salmon or shrimp
- all over pasta – sub out your typical tomato sauce for this! I love adding some protein and vegetables mixed in for a complete dish.
- as a dressing for a grain or power bowl
- a spread on sandwiches, wraps, or burgers
- as a dip – perfect for veggies or even roasted potatoes/sweet potatoes
- drizzled overtop eggs at breakfast
Storage
- fridge – the sauce should last a week in the fridge in a tightly sealed jar or airtight container.
- freezer – you can either freeze it in a glass jar (leaving a little room a the top for it to expand) or in ice cube molds or silicone molds for smaller serving sizes. If using molds, let them freeze and then transfer them to a reusable bag for storage. Then just defrost when needed. Once defrosted, you will need to mix up the sauce as freezing might cause some separation. It should last in the freezer for up to 3 months.
Substitutions or additions
- red peppers – use a variety of peppers that you like. Only use bell peppers if you want a sweeter sauce. If you want it a little spicy, add more fresno peppers or red jalapenos. Most kinds of peppers will work!
- onion – shallots will be a good substitute.
- olive oil – the olive oil adds a little flavor, but any kind of neutral oil will work
- cashews – I love cashews since they are very bland and neutral in flavor. That being said, you could probably use almonds, macadamia, or pine nuts instead, but the flavor will change slightly. If allergic to nuts, you could try sunflower seeds.
And here are some additions:
- cheese – parmesan cheese, feta, or goat would all be delicious. This would no longer make the sauce vegan.
- fresh or dried herbs – basil or parsley would be great additions. Use either a few tablespoons of fresh herbs or a teaspoon or two of dried.
More healthy sauce recipes
If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!
Red Pepper Sauce
Use this spicy red pepper sauce with almost any dish! Made with a variety of peppers, onion, and garlic and blended until smooth and creamy. Perfect to use over chicken, seafood, pasta, veggies, and as a dip. Gluten-free, dairy-free, vegan, and Whole30.
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ingredients
- 1 tablespoon olive oil
- 4 heaping cups chopped peppers – I used a variety of red bell peppers, mini bell peppers, and one fresno pepper** (485 grams)
- 1 cup chopped onion (110 grams)
- 4 cloves garlic, roughly chopped
- 1/2 cup raw cashews, soaked*
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
instructions
- Prep your veggies. Roughly chop your onion, peppers, and garlic. If using a spicy pepper, either remove or leave the seeds depending on how spicy you want it.
- Cook your veggies. Heat up a medium skillet or sauté pan over low-medium heat, add the olive oil, and let it get hot. Add onion and garlic and saute for 3 minutes, stirring frequently. Add red peppers and salt and pepper and saute for 10 minutes until soft, making sure to stir every couple of minutes.
- Blend. Transfer the mixture to a blender or food processor along with your soaked cashews and lemon juice. Blend until a smooth sauce forms.
- Enjoy how you please! The sauce should last a week in the fridge in a tightly sealed glass jar or airtight container.
notes
*place cashews in a bowl and cover with water. Let soak overnight. If you are in a bind (or forgot), place them in a bowl, cover with water, and microwave for one minute until soft. Drain before using.
**if you don’t want it spicy, simply use all sweet bell peppers
nutrition
Nutrition Facts
Red Pepper Sauce
Amount Per Serving (0.25 cup)
Calories 75
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.8g5%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.8g
Sodium 69mg3%
Potassium 189mg5%
Carbohydrates 7g2%
Fiber 1.6g7%
Sugar 3.3g4%
Protein 2g4%
Vitamin A 84IU2%
Vitamin C 72mg87%
Calcium 12mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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