Fire-Roasted Red Pepper Cream Sauce
Smoky, creamy, and full of flavor, this fire-roasted red pepper sauce is perfect for pasta, rice, or your favorite protein!
Equipment
- Gas stove, barbecue grill, or oven
- blender
- Saucepan or microwave
Ingredients
- 1 red bell pepper
- ½ cup 112 g nondairy cream cheese
- 3 cloves roasted garlic see page 274 for instructions
- ½ cup 56 g cashews, ground into a fine powder
- ¼ cup 60 ml olive oil
- Salt and pepper to taste
Instructions
- Roast the red bell pepper:
- Gas stove or grill: Lay the pepper over an open flame, turning until all sides are charred.
- Oven: Preheat to 450°F (230°C).
- Place the pepper directly on the oven rack and roast for 30 minutes, turning occasionally.
- Let the roasted pepper cool, then remove the stem, core, and seeds.
- Remove the charred bits or leave them on for a more intense smoky flavor.
- In a blender, combine the roasted pepper, cream cheese, roasted garlic, cashew powder, olive oil, salt, and pepper.
- Blend until smooth.
- Heat the sauce in a saucepan or microwave before serving.
- Serve over pasta, rice, or your favorite protein.
Notes & Wine Advice
Serving Tip:
This sauce works beautifully over pasta, paired with grilled vegetables, or used as a topping for roasted tofu or tempeh.
Wine Advice:
Pair with a medium-bodied red wine like Grenache or a smoky Syrah to enhance the roasted flavors.
Nutrition values
Calories: 180 kcal | koolhydraten: 6 g | Eiwitten: 4 g | Vet: 15 g | Suiker: 2 g