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.
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.
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
- 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.
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.
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.
Other Creamy Vegan Sauces to try: