If you’re looking for a delicious, creamy sauce to add to your plant-based meals, then this Creamy Vegan Roasted Red Pepper Sauce is for you. Made with roasted red peppers, garlic, onions, and cashews, this sauce is not only easy to make but also packed with flavor and nutrients.
A Mouth-Watering Plant-Based Sauce Recipe
Ingredients: Simple and Flavorful
This recipe uses only a few simple ingredients, including roasted red peppers, garlic, onions, cashews, and seasonings, to create a sauce that is both healthy and delicious. The roasted red peppers provide a sweet, smoky flavor, while the cashews give the sauce its creamy texture.
Instructions: Quick and Easy to Make
To make this Creamy Vegan Roasted Red Pepper Sauce, simply roast the red peppers and blend all the ingredients in a blender or food processor. The sauce can be made in under 45 minutes and is ready to be enjoyed with pasta, vegetables, or as a dip.
Why You’ll Love This Roasted Red Pepper Sauce Recipe
Whether you’re following a vegan or plant-based diet or simply looking for a healthy and flavorful addition to your meals, this Creamy Vegan Roasted Red Pepper Sauce is sure to please. With its rich flavor and creamy texture, this sauce is a great alternative to traditional, dairy-based sauces, and is perfect for anyone looking to add more plant-based options to their menu.
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Creamy Vegan Roasted Red Pepper Sauce
Ingredients
- 3 red bell peppers
- 1 medium onion chopped
- 3 garlic cloves minced
- 1/4 cup raw cashews soaked for at least 4 hours or overnight
- 1/4 cup vegetable broth
- 2 tbsp. lemon juice
- 1 tsp. paprika
- 1 tsp. dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- Cut the red bell peppers in half, remove the seeds and stems, and place them on the prepared baking sheet.
- Roast the red bell peppers for 20–25 minutes, or until the skin is charred and blackened.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, in a large saucepan over medium heat, sauté the onion and garlic until they are soft and fragrant, about 5 minutes.
- Remove the skin from the roasted red peppers and chop them into small pieces.
- In a high-speed blender or food processor, combine the roasted red peppers, sautéed onion and garlic, soaked cashews, vegetable broth, lemon juice, paprika, dried basil, salt, and pepper. Blend until the sauce is smooth and creamy.
- Pour the sauce back into the saucepan and heat it over medium heat, stirring frequently, until it is heated through.
Pro Tips for the Perfect Creamy Vegan Roasted Red Pepper Sauce
- Roast the red peppers properly: Roast the red peppers until they are soft and charred, which will bring out their natural sweetness and enhance their flavor.
- Use high-quality ingredients: For best results, use high-quality ingredients, such as freshly roasted red peppers and high-quality cashews.
- Adjust the consistency: If the sauce is too thick, add a bit of water or non-dairy milk to thin it out to your desired consistency.
- Season to taste: Taste the sauce before serving and adjust the seasonings, such as salt and pepper, to your preference.
- Store properly: Store the sauce in an airtight container in the refrigerator for up to 5 days. To reheat, simply heat on the stove or in the microwave until warm.
Serving Suggestions for the Creamy Vegan Roasted Red Pepper Sauce
- Pasta sauce: Use it as a sauce for your favorite pasta dishes, such as spaghetti or penne. Simply cook the pasta and toss it with the sauce for a delicious and easy meal.
- Pizza topping: Spread the sauce over a pre-baked pizza crust and top with your favorite veggies and plant-based cheese for a delicious pizza.
- Dip or spread: Serve the sauce as a dip for vegetables, crackers, or bread, or use it as a spread for sandwiches.
- Grain bowls: Toss the sauce with your favorite grains, such as rice, quinoa, or couscous, and top with roasted vegetables and plant-based protein for a tasty and healthy meal.
- Stuffed vegetables: Stuff bell peppers, zucchinis, or tomatoes with the sauce and bake until the vegetables are tender, and the sauce is hot.
FAQs
- Can I use fresh red peppers instead of jarred?
Yes, you can definitely use fresh red peppers. Simply roast the fresh peppers until the skin is blackened, then peel and chop them before blending with the other ingredients. - Is the cashew cream necessary?
The cashew cream adds a rich and creamy texture to the sauce, but you can use another type of plant-based milk or cream if you prefer. However, the sauce may not be as thick and creamy without the cashew cream. - Can I make this sauce ahead of time?
Yes, you can certainly make this sauce ahead of time. Store it in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving. - Can I make this sauce spicier?
Yes, you can make the sauce spicier by adding more red pepper flakes, cayenne pepper, or a touch of hot sauce. Adjust the heat to your liking. - Can I freeze this sauce?
Yes, you can freeze this sauce. Store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
