Vegan Red Bell Pepper Sauce

 

Ingredients

• 1 cup raw, unsalted cashews
• 1 1/2 cups chopped roasted red bell peppers
• 1 clove garlic, peeled
• Juice from 1 small lemon
• 1-2 teaspoons Calabrian chili paste (optional) or a pinch of red pepper flakes
• 1/2 teaspoon sea salt
• 2 tablespoons nutritional yeast (optional)

Instructions

1. Soak the Cashews:

   • Soak the cashews overnight in cool water, or pour boiling water over them and let soak for 20-30 minutes.

2. Prepare the Sauce:

   • Drain and rinse the soaked cashews.
   • Place the cashews in the blender pitcher with 1/2 cup of fresh water and the remaining ingredients.
   • Blend thoroughly for a couple of minutes, or until the sauce is completely smooth.

3. Store:

   • Transfer the sauce to a lidded container.
   • Store in the refrigerator for up to a week.

Notes

• Spiciness: The Calabrian chili paste or red pepper flakes are optional. Adjust based on your preferred spice level.
• Nutritional Yeast: Adds a cheesy, umami flavor but can be omitted if not desired.
• Roasting Peppers: For homemade roasted peppers, broil or grill the peppers until blackened, then peel off most of the charred skin and remove stems and seeds. About 1 1/2 peppers should suffice, but you can use two to minimize waste.

Uses

• Pasta Sauce: Toss with pasta for a creamy, flavorful dish.
• Dip: Use as a dip for veggies or crackers.
• Spread: Spread on sandwiches or wraps for added flavor.
• Pizza: Drizzle over pizza for a delicious twist.

Enjoy experimenting with this versatile sauce! If you end up trying it out, I'd love to hear how it turned out!