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Vegan Roasted Red Pepper Cream Sauce

This creamy sauce is a delicious and dairy-free alternative to traditional cream-based sauces. Made with roasted red peppers, cashews, and nutritional yeast, it has a rich and savory flavor that pairs perfectly with pasta or roasted vegetables.

Tasty Team
91% would make again

Under 30 minutes

Vegan Roasted Red Pepper Cream Sauce

Under 30 minutes


for 4 servings

  • 4 red bell peppers, halved and seeded
  • 1 avocado, chopped
  • 2 tablespoons olive oil, plus more as needed
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon crushed red pepper flake, optional
  • 2 tablespoons nutritional yeast, optional

Nutrition Info

  • Calories 123
  • Fat 7g
  • Carbs 14g
  • Fiber 5g
  • Sugar 4g
  • Protein 3g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
  3. Bake for 20-30 minutes, or until the skin blackens.
  4. Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
  5. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
  6. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
  7. Serve either chilled or heated up.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Vegan Roasted Red Pepper Cream Sauce