Creamy Roasted Red Pepper Garlic Sauce
Ingredients
- 1 red bell pepper
- 1/2 cup cashews, ground
- 1/2 cup vegan cream cheese (substitute: 1/2 cup cashew cream or 1/2 cup unsweetened plant milk for a thinner sauce)
- 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 directly on the oven rack at 450°F for 30 minutes, or if using 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, vegan cream cheese, ground cashews, extra virgin olive 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.
Serving suggestions
This sauce can be used on pasta, potatoes, and buddha bowls.
