Creamy Roasted Red Pepper and 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
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 at 450°F for 30 minutes or over a gas stove 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 and tips
This sauce can be used on pasta, potatoes, or buddha bowls.
In a pinch, substitute vegan cream cheese with 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.
