Creamy Roasted Red Pepper Sauce (10-Minutes, Oil-Free)

This 10-minute Roasted Red Pepper Sauce is creamy, tangy, oil-free, and incredibly versatile. It’s made with simple pantry ingredients and works as a dressing or sauce.

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🔍 Quick Look: Roasted Red Pepper Sauce

⏱️ Prep Time: 10 minutes
👥 Servings: 2
📊 Calories: ~129 kcal per serving (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Creamy, smoky, tangy, slightly sweet with optional heat.
💪🏼 Nutrition: 4 grams of protein, 2 grams of fiber
⭐ Difficulty: Very easy-blend and adjust.

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🤷🏽‍♀️ Why You’ll Love This Recipe

This version keeps everything you want-rich, creamy texture and bold flavor-without any oil or dairy.

Creamy without oil or heavy ingredients
Bright, smoky, slightly spicy flavor
Ready in 10 minutes
Works as a sauce, dressing, or dip
Easy to customize (spice, tang, sweetness)

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert’s and trained chef’s perspective.

Cashews, roasted bell pepper, garlic, apple cider vinegar, lemon, red chili pepper, and maple syrup.

Cashews: Create a naturally creamy base without oil.
Roasted red peppers: Add sweetness, body, and that signature smoky depth.
Lemon + vinegar: Balance the richness and brighten the flavor.
Maple or date syrup: Just enough to round out acidity.
Smoked paprika + oregano: Build warmth and savory complexity.
Red chili: Optional heat to sharpen the sauce.

See the printable recipe card below for quantities.

🍋 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Cashews: Substitute cashews with silken tofu, almonds, sunflower seeds, or hemp hearts for a similar creamy texture.
Garlic: Use garlic powder instead or lightly sauté for a milder flavor.
Maple syrup: Use date syrup or omit for less sweetness
Apple cider vinegar: Sub with white wine vinegar or extra lemon
Roasted peppers: Use either jarred roasted red peppers or fresh red bell peppers (see below). You can swap red bell peppers for other colors, but it will change the flavor and color of the sauce.

🫙 How to Use Jarred or Fresh Red Peppers

Use either jarred roasted red peppers or fresh red bell peppers-both work well in this recipe.

If using jarred, simply drain them well and add directly to the blender. They’re already soft and flavorful, so no extra prep is needed.

If using fresh, roast them first until very soft and lightly charred. You can do this under the broiler or directly over a gas flame, turning with tongs until the skin is blistered and blackened on all sides. Then let them steam in a covered bowl for a few minutes, peel off the skin, remove the seeds, and use as directed.

Both options work well-jarred for ease, fresh (roasted) for a slightly deeper flavor.

📝 How to Make Roasted Red Pepper Sauce

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

🥗 Ways to Use Roasted Bell Pepper Sauce

This creamy roasted red pepper sauce instantly upgrades simple meals-use it anywhere you want richness, tang, and depth without heaviness. Adjust the consistency depending on how you’re using it-thinner for dressings, thicker for spreads and dips.

Toss with pasta or grain bowls
Spread on sandwiches and wraps
Drizzle over roasted vegetables
Use as a dip for potatoes or flatbread
Stir into beans or lentils for a quick flavorful meal

✔️ Storage Tips

These simple steps help preserve freshness and flavor:

Fridge: Store in an airtight container for up to 5 days. Stir before using.
Freezer: Freeze for up to 3 months. To prevent freezer burn, freeze it in a well-filled, airtight glass container or silicone tray to minimize air exposure. Thaw in the fridge and stir to restore a smooth texture.

🥄 More Healthy Sauces

Try my Nut-Free Paprika Dip. It’s Dairy-free, easy to make, and packed with vibrant flavors.

This Green Chutney is bright, herby, spicy, and ready in minutes.

My Easy Homemade Tomato Sauce made from fresh tomatoes delivers clean, vibrant flavor-without the added sugars, oils, or preservatives.

Enjoy your greens most deliciously with my 5-minute Green Miso Sauce, perfect for pairing with just about anything!

This Green Cashew Sauce is creamy, bright, and incredibly versatile.

🙋🏽‍♀️ Recipe FAQs

Can I make creamy red pepper sauce without soaking cashews?

Yes, if using a high-speed blender.

Is red pepper sauce spicy?

Only if you add the red chili. It’s mild without it.

Can I use this sauce as a salad dressing?

Yes-just thin with a bit more water or lemon juice. Try this Black Eyed Pea Salad with roasted red pepper dressing!

🍝 Things to serve it with…

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⚖️ Convert the Recipe to Metric (g & mL)

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Nisha Melvani

Creamy Roasted Red Pepper Sauce. Oil-free, ready in 10 minutes. Perfect for salads, bowls, roasted veggies, and pasta. Smoky, tangy, and vegan.

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Course Condiment, Sauce

Cuisine Vegan

Servings 2 servings

Calories 129 kcal

▢ ¼ cup raw cashews see recipe notes
▢ 2 cloves garlic or 3 large cloves halved and lightly sautéed, if preferred
▢ ½ cup roasted red bell peppers ½ cup packed, from a jar
▢ 1 red chili seeds and membranes removed for less heat, or 1 teaspoon chili flakes (optional)
▢ 1 tablespoon lemon juice plus more to taste
▢ 1 tablespoon apple cider vinegar
▢ 1 ½ teaspoons maple syrup or date syrup (or to taste)
▢ ½ teaspoon smoked paprika
▢ ½ teaspoon dried oregano
▢ 3 tablespoons water plus more to taste
▢ Salt to taste

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1 Blender or immersion blender

▢
Soak the cashews (optional): Place them in a saucepan and cover with water. Bring to a boil, then remove from heat and soak for at least 15 minutes. Alternatively, soak in water in the fridge overnight. Skip this step if using a high-speed blender.
▢
Blend the dressing: Blend cashews, garlic, roasted red peppers, red chili pepper (if using), lemon juice, vinegar, maple syrup, smoked paprika, oregano, and water. Blend until smooth, adding more water until the desired consistency. Add salt to taste.

Substitute cashews with silken tofu, almonds, sunflower seeds, or hemp hearts for a similar creamy texture.
Blend with an immersion blender. An immersion blender works well-just blend a bit longer for a creamy texture. Alternatively, use a high-speed blender and skip soaking the cashews.
Cook the garlic for a milder flavor. Lightly sauté for 30 seconds until just golden to mellow the sharpness.

This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.

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