Kimberly Flanagan​​​​​

Roasted Pepper Alfredo



🍴1/2 cup cashews, soaked
🍴1 yellow onion, roasted
🍴1 red bell pepper, roasted
🍴4 cloves garlic, preferrably               roasted
🍴2 tsp basil
🍴1 tsp red pepper flakes (optional)
🍴1 tsp pepper
🍴Dash of salt
🍴Juice of 2 lemons
🍴1/4 cup nutritional yeast
🍴1 - 1 1/2 cups vegetable broth
🍴2 zucchini, spiralized (If using as       your noodles)

🍽 Preheat oven to 425°
🍽 Soak cashews in HOT water for 20-30 minutes, or room        temperature water for 4-6 hours.
🍽 Peel & slice Onion in half
🍽 Slice in half red bell pepper. Place onion & bell pepper        (Cut side down) on baking sheet and roast for 25                minutes. 
🍽 When the bell pepper and onion are done remove the          skin (it should come right off) off of the red pepper and        use only the "flesh". 
🍽 Drain cashews
🍽 Place, cashews, onion, bell pepper, garlic cloves, basil,          red pepper flakes, pepper, lemon juice, nutritional yeast      & vegetable broth into high speed blender. 
🍽 Blend for 3-4 minutes until creamy
🍽 Pour over noodles of choice (I used a spiralizer to make        some "zoodles") in a skillet and heat through!
🍽 Serve!

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Recipe Video​​
Come see how to make this delicious Alfredo sauce in action! This is a great way to sneak in those veggies!