Creamy Roasted Red Pepper Garlic Sauce
Ingredients
- 1 red bell pepper
- 1/2 cup cashews ground into fine powder
- 1/2 cup vegan cream cheese
- 1/4 cup extra virgin olive oil
- 3-4 garlic cloves
- 1 tbsp tomato paste (optional)
- Salt and pepper to taste
Preparation
Method
Roast the garlic by placing the cloves on a piece of aluminum foil with a dash of oil, then close the foil to create a pouch and roast at 350°F for 30 minutes.
Roast the red pepper directly on the oven rack at 450°F for 30 minutes, or if you have a gas stove, roast the pepper over the flame until all sides are blackened. Allow the pepper to cool, then remove most of the charred bits, stem, core, and seeds.
Add the red pepper, garlic, cream cheese, cashew powder, oil, tomato paste (if using), salt, and pepper to a blender and blend until very smooth.
Heat the sauce in the microwave or on the stove top before using.
Substitutions
For vegan cream cheese, you can substitute cashew cream made from 1.5 cups raw cashews soaked overnight and blended with 3/4 cup water, or use unsweetened plant milk for a thinner sauce.
