This red pepper sauce has been on my mind for a while. It’s crazy how long I’ve been thinking about it. And then the other day I decided to just give it a go because it’s easy enough!
Things have been pushed to the back burner a lot because of this cookbook!! It’s almost done, I only have a few more recipes to do this week and next. Well, and then all the things that happen AFTER the recipe development stage… which is a lot.
Bahh I just can’t wait to get it into your hands!! Believe me when I say… you’ve never seen anything like it. I’m not just saying that. I can’t wait to see it come to lifffe.
But enough about that cookbook that I’ve been talking about and talking about. We have a roasted red pepper sauce to make! This is full of flavor, simple as putting things on a pan, then in a food processor, then done. And, you can serve it up on everything from cauliflower crust, to chickpea pasta, to scrambled eggs, to zoodles. It’s one of those “slather it on everything” sauces that is also totally appropriate as a dip.
So, first things first. Cut the peppers into chunks and remove the seeds. Place them on a baking sheet lined with parchment paper along with the garlic cloves and drizzle with olive oil. Roast in the oven for 30 minutes.
Place the cashews, hemp hearts, nutritional yeast (you can also use Parmesan cheese if you don’t mind dairy), basil, salt, and 1/4 cup olive oil. When the peppers and garlic are done roasting, add them to the food processor as well. Process for 20 seconds, taking a break to scrape down the sides with a rubber spatula.
Enjoy immediately on toast, pasta, eggs, it literally goes on everything or store in an airtight container in the fridge for at least a week.
Recipe
Roasted Red Pepper Sauce
The easiest dairy free and paleo Roasted Red Pepper Sauce!! It’s packed with flavor and you can literally put it on everything!!
Ingredients
- 2 red peppers
- 3 large garlic cloves
- 1/4 cup olive oil + 2 tablespoons
- 1 cup cashews
- 1/2 cup nutritional yeast
- 1/4 cup hemp hearts
- handful fresh basil leaves
- 1/4 teaspoon sea salt
- couple pinches ground pepper
Instructions
- Preheat oven to 400F.
- Cut the peppers into chunks and remove the seeds.
- Place them on a baking sheet lined with parchment paper along with the garlic cloves and drizzle with 2 tablespoons olive oil.
- Roast in the oven for 30 minutes.
- Place the cashews, nutritional yeast (you can also use Parmesan cheese if you don’t mind dairy), hemp hearts, basil, salt, pepper, and 1/4 cup olive oil.
- When the peppers and garlic are done roasting, add them to the food processor as well.
- Process for 20 seconds, taking a break to scrape down the sides with a rubber spatula.
- Enjoy immediately on toast, pasta, eggs, it literally goes on everything or store in an airtight container in the fridge for at least a week.
Enjoy!! xo
Hi Lindsay! I’ve been following your site for a few weeks now. I love it!
For the roasted red pepper sauce recipe, I assume you combine the cashews, nutritional yeast, etc., in the food processor first?
Looks yummy-will try it soon.
Aw I’m so glad you’re finding some recipes you like! Yes you can do them first in the processor to chop them up 🙂