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Bowl of vegan Roasted Red Pepper Sauce garnished with basil

Roasted Red Pepper Sauce

Roasted red pepper sauce is a culinary gem that elevates a wide array of dishes with its vibrant color, smoky sweetness, and velvety texture. Whether drizzled over pasta, used as a pizza base, or as a dip for fresh vegetables, this versatile sauce adds a burst of flavor to your meals. The rich, roasted notes of red bell peppers, combined with the creaminess of cashews, create a delightful fusion of taste. Homemade roasted red pepper sauce unlocks a world of culinary possibilities! It can transform ordinary dishes into extraordinary creations.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 2 large red bell peppers, roasted and peeled
  • 1/2 cup raw cashews, soaked for at least 2 hours (or boiled for 15 minutes)
  • 3 cloves garlic, minced
  • 2 -3 shallots (chopped finely)
  • 3 tablespoons nutritional yeast (for a cheesy flavor)
  • 1/2 cup plant-based (unsweetened) milk (such as almond, or soy)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • pinch of red pepper flakes for a hint of spice (optional)
  • fresh herbs (such as basil or parsley) optional for garnish

Instructions
 

To roast and peel the red peppers:

  • Preheat your oven to 450°F (230°C).
  • Place the whole red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.
  • Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for about 10 minutes. This makes it easier to peel the skin.
    Once the peppers have cooled slightly, peel off the charred skin, remove the seeds and stem, and roughly chop the roasted peppers.

Make the sauce:

  • In a skillet, heat the olive oil over medium heat. Add the finely chopped shallot and minced garlic. Sauté for about 2-3 minutes, or until the shallot becomes translucent and the garlic is fragrant. Remove from heat and set aside to cool.
  • In a blender or food processor, combine the roasted red peppers, plant-based milk, soaked cashews, shallots and garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. If you like a little heat, you can also add a pinch of red pepper flakes for some spice.
  • Blend the ingredients until smooth and creamy. If the sauce is too thick, you can add a tablespoon of water at a time until you reach your desired consistency.
  • Taste the sauce and adjust the seasoning, adding more salt, pepper, or lemon juice as needed to suit your taste.