Roasted Red Pepper Sauce
This Roasted Red Pepper Sauce will transform your meal! It is dairy free (thanks to creamy cashews) and will instantly add so much flavor to your roasted veggies, pasta, chicken or fish dish. Quickly whip up a batch in the blender or food processor. You will want to lick the bowl, it is that good!
Servings: 6 servings
- 2 red bell peppers (or 1 jar of roasted red bell peppers, drained)
- 1 cup raw cashews (soak for at least 1 hour in water, then drain liquid)
- juice of 1 lemon
- 1 clove garlic minced
- 1 tablespoon nutritional yeast
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
If you are roasting your own bell peppers, preheat oven to 400℉. Prepare the peppers by cutting them in half, removing the stems, seeds and membranes.
Lay the peppers on a parchment paper lined baking sheet, cut side facing down. You could also place the peppers directly on a baking sheet.
Roast for 18-23 minutes, until the skins are blackened and the peppers are sunk and have lost their shape. Remove from the oven, place the peppers in a bowl, and cover with a plate to steam.
Once cooled enough to the touch, peel the skins off of the peppers. Now you have roasted red bell peppers!
Once you have roasted bell peppers, combine all the remaining ingredients in a food processor (or high speed blender) and blend until smooth.
Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 101mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1242IU | Vitamin C: 51mg | Calcium: 11mg | Iron: 2mg