Creamy Roasted Red Pepper Harissa Sauce
Ingredients
- 2 red bell peppers, cut in half top to bottom & de-ribbed
- 5 cloves garlic
- 1/2 cup vegetable broth
- 1 cup cashews - soaked overnight or boiled & then simmered for ~30 minutes
- 1/3 cup lemon juice (~1-2 lemons)
- 1/4 cup nutritional yeast
- 1 tbsp harissa paste + more to taste (I got mine from @traderjoes )
- 1/2 tsp ground coriander
- 1 tsp salt
- black pepper, to taste
- optional: crushed red pepper flakes & fresh cilantro to garnish
Preparation
Line a baking tray with parchment paper and preheat your oven to 400F.
Coat your bell peppers in olive oil and lay cut side up. Roast in the oven for ~20-25 minutes or until bottoms have started to blacken. (add your garlic cloves for last 10 minutes of baking).
Add roasted bell peppers + garlic cloves to a high speed blender along with the remaining ingredients.
Blend on medium to medium high for 5 - 8 minutes in a high powered blender or until smooth & creamy and there are no visible cashew pieces.
Serve with your favorite pasta or veggie noodle. Garnish with chopped fresh cilantro and crushed red pepper before serving.
