Creamy Italian Roasted Red Pepper Pasta Sauce

This is a super easy blender sauce that requires no chopping or sautéing. I love serving it on spaghetti squash noodles or pasta, but its soooo good on Panini’s, omelets, and veggies. Its good on anything! Its creamy, packed with protein and nutrients, and completely vegan. I sautéed some mushrooms to add to the spaghetti squash and sauce and it was perfect. It also freezes wonderfully! I use nutritional yeast in this sauce to give it a savory and slightly cheesy flavor, but if you don’t have any on hand, its still good without it.

3/4 C. whole raw cashews, soaked in water for a few hours, then drained
1 C. water
1/2 C. marinated roasted bell peppers (from a jar), oil drained
2 cloves garlic
1 TBSP. lemon juice
1 tsp. salt
1 TBSP. tomato paste
1 1/2 tsp. Italian seasoning
1 1/2 TBSP. nutritional yeast
a pinch of crushed red pepper, to taste

View the full recipe at Edible Experiments →