Creamy Vegan White Wine Saucwith Peppers Pasta

Creamy Vegan White Wine Sauce with Peppers Pasta

Creamy Vegan White Wine Sauce with Peppers Pasta

Creamy Vegan White Wine Sauce with Peppers Pasta

Creamy Vegan White Wine Sauce with Peppers Pasta

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.

Sauce. 3rd post in a row featuring another sauce. I guess you could say Im assauce obsessedas 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, its certainly delicious eating it in front of your laptop too, lol!

I hope you all really love thisCreamy 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! Id love to see your pics too, so tag me either onInstagramusing my tagthevegan8or onFacebook! Enjoy guys!

This creamy white wine sauce is spoon-licking good! In fact, you may have trouble not eating it all before you add it to your pasta. But reserve some and slather some pasta and roasted red peppers together for an ultimately satisfying comfort meal.

8 oz Brown rice spaghetti pasta (I used fettucini, but recommend spaghetti)

2 red bell peppers, sliced in 1/2 inch strips (350 g)

1/2 heaping cup finely chopped white onion (60 g)

3 large cloves garlic, minced (8 g)

1/4 cup + 2 tablespoons white wine chardonnay, chardonnay goes best in a creamy sauce (90 ml, I usedCalNaturale, which is listed as vegan from thisVegNewsarticle, confirm your brand if necessary and use a wine that you love the taste)

1 1/2 cups cashew milk (Do not use storebought! see NOTE below)

1 teaspoon dried Italian spice blend

I have ONLY made this with my homemade cashew milk by adding 1 cup cashews to 3 cups filtered water and blend in a Vitamix until completely smooth. It will yield the BEST creamy results. It takes just 3 minutes to make. Thats it, no need to drain. Store-bought will NOT THICKEN up like homemade, so dont use it. 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. But please note that Ive only tested this with cashew milk which thickens up REALLY well when heated, as you will notice, no thickeners are added to this sauce. I cannot vouch for other milks. I would not recommend almond or light milks, it wont thicken and wont be creamy enough to work with the wine ratio. Also, note you are adding salt and water in different amounts at separate times which is why you see them repeated a couple of times.

First, 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 degrees and line a sheetpan with parchment paper. Add the bell pepper strips and salt and pepper them. Set aside.

Once the water is boiling, add a good palm full of salt, slowly to the boiling water and add your pasta. The salt is important to flavor your pasta so it doesnt 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, 1/2 teaspoon salt, pepper and 1/2 cup water. Give it a stir and turn the heat to medium. Once it is simmering, let it cook for about 5 minutes until the onions are tender, stirring a couple of times during. Check your pasta water.

Add the wine and cook for a couple of minutes just to burn off some of the alcohol and its reduced some, not all of it.

the longer you cook the wine, the less pronounced the flavor will be. Add the cashew milk, the 1/4 teaspoon salt, 1/4 cup water (omit if using canned lite coconut milk), green onions and Italian spice. Reduce the heat to medium-low. Stir and let it cook 5-10 minutes, stirring often, until it has thickened up to a nice creamy sauce. Taste and add any needed salt or pepper. Please note, I have only used cashew milk for this recipe which thickens up really well when heated. Other milks may not get as thick/creamy.

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.

If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

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Im really looking forward to trying this! Do you think almond milk, packaged in cartons and not homemade, would work well in this recipe?

Hi Kay! I honestly dont know. I am not a fan of the taste or texture of storebought almond milk. It is much thinner than cashew milk and to me, tastes rather strong of almonds. You can try it and let me know, but I tend to always use cashew milk and lite coconut milk because they dont leave any aftertaste and are creamy like dairy milk. I would love to hear if you try it…hopefully the wine and other flavors will mask it. It may not get 100% as creamy, but since there is a large amount of milk in the recipe, you could always slightly cook it longer if necessary.

I came over as soon as I got the email for this post – stomach growling! I love creamy pasta sauces and I know the white wine takes this one up a notch!

Haha, thank you so much Annie! Im glad it got you excited to come check it out….because, hey, wine! Haha!

Killing it with a beautiful elegant bowl again today! I am loving the presentation here, especially that last standing up fork shot. And the red pepper pops so beautifully on all that white creaminess. But looks aside, the rich creaminess of this sauce is insane. And just with cashew milk, nothing fancy or obviously super creamy. The magic of just some simmering time 🙂 I can totally see myself stealing spoonful after spoonful from the sauce pan!

I have a to make a confession: Im one of those people that cant wait until the pasta is done! I would drink the sauce before the pasta is arriving. This looks so fingerlicking delicious. So amazing that you use cashew milk here. The pictures look so inviting and moody, beautiful! And the peppers on top take it to another level, yum!

Hahaha, seriously Florian I could not stop spooning bites of the sauce!! I think I could have just skipped the pasta altogether, haha! Thank you so much Florian, I definitely wanted a moody look 🙂

Beautiful and so elegant! If I had a date…this would call for a date night 😉 ….more for me I guess!

You are the sweetest, thank you so much Rebecca!

That sauce looks delicious. Im tempted to try it with some wild garlic, which is in season here at the moment, and loads of fresh herbs. Yum, and thanks!

Mmmm wild garlic sounds delicous! Let me know how it turns out!

Oh, my goodness!!!! You are on a roll with the recipes, my friend! Wow, this sauce looks incredible and dangerously addicting! That close up shot of the pot of sauce is insane…so thick, creamy, and herb-y! I love that you used dried green onions – I love sprinkling that on my pasta so its pretty much guaranteed that Im going to love this sauce. Ive never actually tried a white wine sauce before, but from the looks of this dish, I need to. Your photos are so gorgeous and elegant…looks like a fancy meal! Adding this to my list! xo

O . . . M . . . G! We cooked this tonight and absolutely fell in love w the creaminess. So unbelievably good! We paired it w sauted mushrooms, zucchini, and squash as well as red peppers. Ahhhh-mazing. If you havent made this sauce yet, get in the kitchen and DO IT NOW. Youll thank me (and I guess Brandi :)) later.

Thank you so very much Courtney for this amazing feedback! Im so happy you loved it so much! I read your comment on IG too and wow, cant believe you like it more than the alfredo now, haha! So glad to hear!

Hi Brandi, Thank You for your delicious recipes. I love them. You and The Raw Chef, Russell are muy bueno! 😉 Im wondering how this pasta thickens? With the cashew milk and wine it seems thin but havent made it yet. Does the cashew milk thicken? I didnt think it did but ? Thanks again, ~Lea

Hi Lea! Thank you so much! Yes, its just simply cashew milk and time and it thickens up. Please note I use a homemade version of cashew milk, not storebought, but honestly Im sure storebought would work too. There is fat in the cashew milk and from simply cooking it for several minutes, it begins to thicken up quite nicely. I used only what is listed 🙂

Hello again, Brandi, I just wrote asking how the pasta thickens with this recipe. I meant the SAUCE! lol tx, ~lea

Hi! I love so many of your recipes and would love to try this one. I am wondering if you have a substitute for the Chardonnay?

Hi Shelly, thank you! Do you mean as in no wine at all?

Girl, you are speaking my language!! I LOVE white wine in my food. I use it a ton at home to saute, sauces, you name it. It adds such a good flavor. I just made some creamy sauce with it a few days ago! This looks AMAZING. I must try because Im obsessed with all things white wine!!

Thanks so much lady! Im obsessed with it too! Ive always loved wine sauces, they are my favorite!

I love white wine sauce! This looks so creamy and perfect Brandi! Such delicious flavours. Ill definitely be trying this asap!!! The photos are so beautiful too. Pinned 3

Aww thanks so much Harriet, I really appreciate it!!

I loved this cream sauce. I served it over baked potatoes, asparagus, and roasted red bell peppers. Im excited to try more of your recipes with cashew milk. Thanks very much!

Oh wow, that sounds incredibly delicious! Im so happy you loved it, thank you for letting me know, love hearing the feedback!

I just moving to a plant based diet and have so much to learn. Ive also been told no coconut. Did anyone try unsweetened Almond milk? Will that work?

Im sorry I said coconut and meant cashew milk. Im not allowed to have any nuts.

Hi Paulette! Can you not have coconut? Thats not considered a nut…that would be the best sub in place of the cashew milk. It really needs to be creamy in order for the sauce to turn out the intended way, almond milk is too watery. Another option would be soy milk, as it is fairly creamy. Hope that helps!

Hi Brandi! This looks delicious and I am tempted to try it. But I was just wondering if the cashews add any sweetness to this sauce? I dont like my pasta sauce to be even remotely sweet. Thanks! 🙂

Hi! No, the sauce isnt sweet at all, there is enough of other flavors, especially the wine, to mask it. It just tastes like a rich creamy sauce to me 🙂

Hi! If you had fresh thyme, for example, how much might you add to this in place of or in addition to Italian seasoning? I also have sage. Haha! Thank you!

Hi there! Im not sure, fresh is always so much more strong, so I would just use half thyme and a little sage and honestly just add to your own desired taste. Its hard to give you an exact amount without having tested it, so I would just add a bit until you like the flavor. I dont think you can mess it up 🙂

This is one of the simplest, yet beautifully flavored pastas Ive ever cooked. It has become our go-to in our household when Im in the mood for white wine pasta. Try it. Trust me.

So sorry I missed your comment before! Thank you so much for the wonderful feedback! Im so happy you loved it!

Im struggling to write a review for this recipe. I cant find the words to describe how amazing this recipe tastes and how easy it was to make. It is the best sauce I have tried, it has the texture and creaminess of an alfredo sauce but a better taste than any Alfredo sauce I have tried. And without the dairy, fat and tons extra calories. Ive only been vegan for less than a year, and vegetarian for about 1.5 yrs and it was very hard at the beginning, finding what to eat that didnt have animal products… so I went with bread, almond butter and chips for a long time. My waistline didnt like it. But then I found websites like yours and my life was changed. Thank you for taking the time to make new recipes and posting them… and for free! Know that websites like yours change lives.

Tanya, I cant even tell you how much your comment meant to me! Seriously, it was such a bright thing for me to read today. Im so happy to hear how much my website has changed your life, it is why I do this, to help and so hearing this, is what keeps me running this site. Thank you so much! So glad you loved this recipe so much!

This sauce was super yummy – even my ten year old was licking the spoon clean! Thanks for the recipes!

So awesome Dana! Love that it was a hit with both of you, thank you!

Is a Vitamix necessary or should any blender do?

Hi Kerry, just any blender will not get the cashews smooth enough, it will be on the gritty side. However, if you soak the cashews overnight (8-12 hours) and then drain and rinse them, then proceed to make the cashew milk, you should get it more creamy that way. Depending on your blender, you could do this in a food processor too and it would get it smooth by letting it run for several minutes. Hope that helps!

It sure does help. Thank you! I will try this in the near future!

Definitely super tasty but the cashew milk was bit of a disappointment. It came out watery and made me wish I had used regular milk or heavy cream. The flair of the sauce is really really good but definitely wont be using cashew milk again

Hi Ashley, you must have used storebought cashew milk then, correct? Because as noted, I only use homemade cashew milk because it thickens MUCH more than storebought and you can see how thick and creamy the sauce is in the photos. Unfortunately, storebought milks are heavily filled with preservatives and fake thickeners and not full of nuts the way homemade is, which is why the result will be much more different. I promise the homemade version I listed above makes a world of difference. All the reviews of people you can see above had great success with the homemade cashew milk. I hope you give it a try with that one, I never use storebought!

Hi, I attempted this recipe tonight. I added mushrooms and a little fresh lemon juice at the end to give it some added flavor. It was delicious! Thank you.

Wonderful Megan! Im so glad to hear you enjoyed it! Sorry I missed your comment before!

Hi Brandi, where did you find the CalNaturale Wine?

Hi Nini, yes, I found the CalNaturale wine from HEB! Its been awhile since I bought so Im not sure if they still sell it or not. Plus, Ive heard mixed info about whether it is actually vegan or not now. If you cant find it or are not too concerned about it, just use any regular white wine you love the taste of. I know that it is really hard to find vegan wines. There is some info online about many brands though if you google vegan wine.

Sorry I forgot to mention Im in Houston/Kingwood TX. area. I think Ive seen it at HEB, but Im not sure.

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!

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Hi! Im Brandi, a wife and mom behind this blog who healed my husbands gout and my digestion issues through a plant-based diet. Im not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. Youll find lots of baked goods here, as Ive been a baker all my life, its my passion!

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