A creamy vegan white wine sauce made with fresh onions, garlic, plant-based milk, dried Italian herbs and a delicious white wine chardonnay. This sauce is oil-free, yet insanely creamy, rich and lick-the-spoon good.
CREAMY VEGAN WHITE WINE SAUCE
Sauce. 3rd post in a row featuring another sauce. I guess you could say I’m as sauce obsessed as I am baking obsessed. I create so many sauces and baked goods on this blog because they are what I love to create. I love creamy sauces, in particular. While traditional wine sauces are loaded with oil and butter, this one is completely oil-free.
This is a sauce you will be struggling to not just eat it all with your spoon. None of it may actually make it to the pasta. I am not even kidding, I kept “taste testing” it over and over and over….
This is such an easy and fast meal too. You simply boil some pasta, roast some red bell peppers and make the sauce in about 10 minutes. The red bell peppers add a touch of sweetness and wonderful roasted flavor to the rich, creamy sauce.
This dinner totally reminded me of a romantic type of meal because of the pasta and the wine, so that is the effect I went for in the photos. But hey, it’s certainly delicious eating it in front of your laptop too, lol!
I hope you all really love this Creamy Vegan White Wine Sauce with Peppers & Pasta! Be sure to rate the recipe and leave me some feedback below after you make it, you know the drill! I’d love to see your pics too, so tag me either on Instagram using my tag#thevegan8 or on Facebook! Enjoy guys!
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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Creamy White Wine Sauce with Peppers and Pasta
Ingredients
- 1 1/2 cups homemade cashew milk (NOT storebought! See NOTE below)
- 8 oz Brown rice spaghetti pasta OR pasta of choice
- 2 red bell peppers, sliced in 1/2 inch strips (350g) OR any veggies you like
- 1/2 heaping cup (80g) finely chopped white onion
- 3 large cloves garlic, minced (8g)
- 3/4 teaspoon salt, separated
- 1/4 teaspoon black pepper
- 3/4 cup water, separated
- 1/4 cup + 2 tablespoons (90g) white wine chardonnay
- 1 tablespoon freshly chopped green onions (can use dried if you don't have fresh)
- 1 teaspoon dried Italian spice blend (store-bought or my homemade blend)
- I use this scale.
NOTE
- This recipe will ONLY work by using my homemade cashew milk. This is what thickens the sauce beautifully and makes it so rich and creamy. Store-bought is mostly fillers and sadly, WILL NOT work. To make the cashew milk, add 1/2 cup (75g) raw cashews and 1 1/2 cups filtered water and blend in a Vitamix until completely smooth. No need to drain. It will yield the BEST creamy results. If you are allergic to nuts, you can try canned "lite" coconut milk with 1 tbsp brown rice flour whisked in and I would omit the 1/4 cup water listed. I have not tested this, but it is my best suggestion.
Instructions
- Have the cashew milk made before beginning the recipe.
- Bring a pot of water to boil. Put the lid on and it will come to a boil faster. Meanwhile preheat your oven to 400°F and line a sheet pan with parchment paper. Add the bell pepper strips and season with salt and pepper. Set aside.
- Once the water is boiling, add a couple of teaspoons of salt, slowly to the boiling water and add your pasta. Stir well. The salt is important to flavor your pasta so it doesn't taste bland. Give it a good stir to break up the noodles.
- Add your bell peppers to the preheated oven and cook for 10-15 minutes until tender, yet still firm.
- Meanwhile, prepare your sauce. To a large sauce pan, add the onion, garlic, only 1/2 teaspoon of the salt, pepper and ONLY 1/2 cup water at this time. Give it a stir and turn the heat to medium. Once it is simmering, cook for about 5 minutes until the onions are tender, stirring a couple of times during. Check your pasta water.
- Add the wine to the garlic/onion mixture and cook a couple of minutes to burn off some of the alcohol and it's reduced some, not all of it. Note: The longer you cook the wine, the less pronounced the flavor will be.
- Add the premade cashew milk, the remaining 1/4 teaspoon salt, remaining 1/4 cup water (omit the water if using the canned lite coconut milk version), green onions and Italian spice. Reduce the heat to medium-low. Stir and cook 5-10 minutes, stirring often, until it has thickened up to a nice creamy sauce. Taste and add any needed salt or pepper.
- Serve with cooked pasta and bell peppers. Pour enough sauce so you really taste it and not just noodles. Makes 1 1/2 cups sauce. I think this sauce would be really good on potatoes too.
I’m confused though, this says “one serving”, will this only yeild enough for one bowl of pasta? Should I double the recipe if I want more for leftovers for my husband and I?
That’s an error, serves 3-4!
Just wondering if the roasted pepper could be blended in with the sauce to make a pink sauce. Any thoughts?
Hi Nick, I’ve never tried that before! I would think it might make it red though, not pink.
This was really good! The wine really adds something special to not only the taste, but also the way it made my kitchen smell while it was cooking. I made it with green fettuccinne; the contrast was cool. This is the second Alfredo-like sauce of yours that I’ve made.
As a side note, your food styling and photos are really good, Brandi.
Aww so very glad to hear this Steve, thank you so much for making it! Thank you for the kind words!
I am trying to eat more plant based and have recently removed dairy from my diet.
I really wanted a creamy garlic white wine sauce and this tasted amazing! I made the cashew milk exactly as instructed and it made a beautiful sauce.
Thank you 🙂
That is so wonderful to hear Jess, thank you so much for the amazing feedback!
No matter how long I cook this sauce, it does not thicken. It stays as liquid as water. I did double all of the ingredients though because I wanted to make dinner for 2 days. Idk if that has anything to do with it. But unfortunately I will not make this again.
Hi Elisa, did you make the homemade cashew milk as directed in the recipe? This will not thicken any other way than the homemade cashew milk, which is why it’s so important to use it. It gets perfectly thick and creamy just as it is in the photos for me every time. If you doubled it, that shouldn’t make a huge difference other than it taking twice as long or more to thicken, but homemade cashew milk is an excellent thickener when heated every time.
Looks really great, havent made it yet so the rating isnt entirely fair but it sounds great and I’m intending to make it this weekend for my wife.
I do have a question though, have you ever tried making it with home made hemp milk? Im curious if that would work as I absolutely love hemp milk raw but I haven’t yet tried cooking it.
Hi Sam, I’ve never tried or tasted hemp milk so I honestly can’t answer if it would work.
This is the first recipe I have tried from The Vegan 8 and I was so delighted that it actually had flavor!!! I made my own cashew milk as suggested (super easy, btw), and followed the recipe to the t. I’m looking forward to trying all the other recipes!
Yay! So glad the first recipe you tried from me you loved! Haha, yes, I don’t do bland food, always lots of flavor you will find in my recipes 🙂
I’m not sure how I missed this one but I’m glad I’m making it a practice to revisit various recipes on your blog, Brandi. Although I didn’t have spaghetti on hand, I was able to make “grown up mac & cheese” with this savory gem of a recipe! A few months ago I discovered these gorgeous red/orange/yellow peppers that I don’t remember the name of, that I’ve been using weekly for your cocoa chili recipe and they worked beautifully with this one as well. I had some asparagus that I also roasted with the peppers, which only upped the game and flavor of this delicious dish. It reminds me of your easy Alfredo recipe but has a different twist. Such a versatile sauce to throw lots of sautéed summer veggies in, and enjoy over potatoes or pasta! Love it!
Hi Colleen! I’m so happy you made and enjoyed this!! Oh the asparagus sounds so good with this, that is one of my favorite veggies ever! Thank you for the lovely review!
My almost 11 year old son loves to cook. Your recipes are so well written- between that and the video he is making the most delicious meals for the whole family (with minimal help! Which he loves). He made this tonight and it was phenomenal.
He has also made the cheesy enchilada bake, and the edamame basil pasta. All so good! Thank you for sharing your expertise and giving him passion for healthy cooking.
Hi Sarene! This comment made me just so happy and I was touched to read it. That is so sweet and inspiring that your son loves to cook so much and what an honor that it is with my recipes! He sounds like a sweetheart and I bet you are so proud of him. Thank you so much for sharing! It made my day!
Sorry I forgot to mention I’m in Houston/Kingwood TX. area. I think I’ve seen it at HEB, but I’m not sure.