Step 1

Note that as written the recipe makes about 2¼ cups of sauce, enough for 8 ounces of dry pasta. For a full pound of pasta, prepare a double batch of sauce.

Step 2

Combine all ingredients except the roasted red pepper, if using, in a full size blender. Start on low speed, then increase to high. Blend until smooth. Stop to scrape down the side of the blender as needed.

Step 3

Taste the sauce, and add more lemon, garlic, salt, or nutritional yeast as desired. Add a small piece of roasted red pepper, if using, and blend again. Taste and add more if you like.

Step 4

If not serving right away, transfer to an airtight storage container and refrigerate until ready to use. Otherwise, pour into a saucepan. While whisking, cook over medium-low heat until bubbly and hot, 3-4 minutes.

Step 5

Toss with your choice of cooked pasta, or serve as a sauce over roasted vegetables, potatoes, french fries, and more.