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.
Keyword: vegan pimento cream sauce, vegan creamy pasta sauce, fusilli pasta recipe
Author: Brandi Doming
1cup (150g)raw cashews (see NOTE below for low-fat version)
1 1/2tablespoons (23g)fresh lemon juice
1/2packed cup (120g)diced jarred pimentos
1/2cup (120g)fire-roasted tomatoes with their juices
3large garlic cloves
1/2teaspoonsmoked paprika (use 1 teaspoon for a stronger flavor)
1/2teaspoondry mustard powder
1/2 - 3/4teaspoonsalt (I used a heaping 1/2 teaspoon)
16ozpasta of choice
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).
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.
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!
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.