Vegan Pimento Cream Sauce

Vegan Pimento Cream Sauce

Vegan Pimento Cream Sauce that is so rich, creamy and oil-free! Made with pimentos, fire-roasted tomatoes and smoked paprika, it is the perfect dinner for a busy weeknight.

Plate of fusilli pasta with vegan pimento cream sauce, chickpeas and green onions on top.

Yes, I know, I just posted this Vegan Pimento Cheese recipe. But the other night I was throwing together a quick dinner (like always) and I wanted a creamy sauce and had some extra pimentos to use up. Thus, this Vegan Pimento Cream Sauce was born. I shared in my Instagram stories of me making it and the amount of messages I got begging for the recipe showed me that I needed to remake it to post.

On top of that, my hubby completely raved over it. He ate it all in less than 5 minutes and talked about how delicious it was. We've eaten it 3 times since I first shared it on Instagram. This sauce is not spicy at all like the pimento cheese and is not meant to be or taste like cheese, it's just a pimento and tomato-based sauce that is ridiculously yum.

Bowl of oil-free spicy smoky chipotle chickpeas.

This pimento cream sauce is so delicious over fusilli pasta. I then topped ours with these Oil-free Smoky Chipotle Chickpeas, green onions and chopped parsley, but you could add whatever you like.

To make this Vegan Pimento Cream Sauce, you will need to gather the following 8 easy ingredients:

  • raw cashews
  • lemon juice
  • pimentos
  • smoked paprika
  • fire-roasted tomatoes
  • dry mustard
  • pasta of choice

HOW TO MAKE VEGAN PIMENTO CREAM SAUCE

You will need a Vitamix or a food processor. No need to soak the cashews if using a Vitamix. If you do not have a high-powered blender, then you will need to soak your cashews overnight, drain and then rinse.

Blender containing blended vegan pimento cream sauce.

First, soak your cashews if using a food processor. Soaking the nuts is crucial for a smooth sauce in this case.

Add the cashews, water, lemon juice, pimentos, fire-roasted tomatoes, garlic cloves, smoked paprika, dry mustard, salt and pepper to the blender and process until 100% smooth and no bits of nuts remain. Scrape the sides a couple of times during as needed. Check out that gorgeous color! Taste and if you want more salt or pepper, add another pinch.

Make the pasta according to the package directions and serve as much sauce as desired over pasta. Top with chickpeas or any veggies you desire.

SUBSTITUTIONS

As far as subbing the cashews, I always get questions on that. I did test a lower fat version with half white great northern beans and half cashews. So, you would add 75g of cashews and 90g of beans in this low-fat version. It was still yummy. Although, it does make it slightly less rich and a very mild bean taste, though still very delicious. It is not very detectable over pasta though. If you are concerned of a bean taste, use all cashews. I personally would not recommend subbing all cashews, as that will make for a much less creamy sauce and more of a grainy mouth-feel and bean taste. If you are used to all bean sauces and need nut-free though, this may not bother you, so give it a try.

Closeup of plate of vegan pimento cream sauce over fusilli pasta with smoky chicpeas and green onions.

Other Creamy Vegan Sauces to try:

Yields about 2 cups of sauce

Vegan Pimento Cream Sauce

Vegan Pimento Cream Sauce that is so rich, creamy and oil-free! Made with pimentos, fire-roasted tomatoes and smoked paprika, it is the perfect dinner for a busy weeknight.

10 minPrep Time

12 minCook Time

22 minTotal Time

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5 based on 7 review(s)

Ingredients

  • 1 cup (150g) raw cashews (see NOTE below for low-fat version)
  • 5 tablespoons (90g) water
  • 1 1/2 tablespoons (23g) fresh lemon juice
  • 1/2 packed cup (120g) diced jarred pimentos
  • 1/2 cup (120g) fire-roasted tomatoes with their juices
  • 3 large garlic cloves
  • 1/2 teaspoon smoked paprika (use 1 teaspoon for a stronger flavor)
  • 1/2 teaspoon dry mustard powder
  • 1/2 - 3/4 teaspoon salt (I used a heaping 1/2 teaspoon)
  • 1/8 teaspoon black pepper
  • 16 oz pasta of choice (I used fusilli)

Instructions

  1. If you have a Vitamix, no need to soak the cashews. If you do not have a high-powered blender, then you will need to soak your cashews overnight, drain and then rinse. Otherwise, your sauce will be gritty. I find a food processor makes sauces creamier when using soaked cashews, versus a standard blender (in situations of not having a Vitamix).
  2. Add the cashews, water, lemon juice, pimentos, fire-roasted tomatoes, garlic cloves, smoked paprika, dry mustard, salt and pepper to the blender and process until 100% smooth and no bits of nuts remain. Scrape the sides a couple of times during as needed. Taste and if you want more salt or pepper, add another pinch. With my Vitamix, I blend the sauce until it gets hot, so no need to warm it up before adding to the pasta. The pasta will be hot anyways.
  3. Make the pasta according to the package directions and serve as much sauce as desired over pasta. Top with Oil-free Smoky Chipotle Chickpeas , green onions or any veggies you like!

Notes

For a low-fat version, you can sub half of the cashews with 1/2 cup (90g) of white great Northern beans. So, you would add 75g of cashews and 90g of beans in this low-fat version. I tested this version and it was still yummy. Although, it does make it slightly less creamy and a very mild bean taste. It is not very detectable over pasta though. If you are concerned of a bean taste, use all cashews.

7.8.1.2
2006

13 Comments

  1. Wow, that sounds as great as the dip, which only tasted better as it sat for a few days. I might add olives that have the pimentos in them next time.
    • brandi.doming@yahoo.com
      So glad you loved it! Yes, I love sauces and cheeses, their flavor only intensifies with each day!
  2. Can you sub raw cashew butter? If so, how much?
    • brandi.doming@yahoo.com
      I haven't tested this personally but I think it would work. It would be the same weight gram amount as the cashews. Still use all the listed ingredients.
  3. Made this last night and it was delicious! A big hit in our house. My 26 year old daughter even snapped a photo of the recipe to send to her friend who is new to a plant-based diet to share with her.
    • brandi.doming@yahoo.com
      I'm so glad it was such a hit Lisa, thank you so much for leaving a review!!
  4. Hi just made the pimento sauce, taste amazing. Does this keep for a few days? Also wondering the same about the lemon pepper sauce. I’m using a Nutra Bullet mixer and it’s working great with the raw almonds after soaking. I would like to make both sauces at the same time.
    • brandi.doming@yahoo.com
      Awesome, so glad you enjoyed it!! Yes, definitely, I'd say about a week for sure. Same with the lemon pepper sauce. Since they both contain an acidic ingredient, it helps them to last longer.
  5. Delicious sauce, I loved it. I had it on steamed broccoli, and also on potatoes. I have to thank you for publishing a recipe that uses up the pimentos from your cashew cheese recipe, more economical for me! This is a really tasty, really creative sauce.
    • brandi.doming@yahoo.com
      So very happy you loved it Regan, thank you!!
  6. Another winner from Brandy! So delicious and the recipe comes together fast. My husband and I both went back for seconds. This recipe will be going into our regular rotation.
    • brandi.doming@yahoo.com
      Thank you so much Peggy, I'm so happy you loved this!
  7. Yum! Great flavor 😋 Used this on a food bowl. Perfect!

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