Are you ready to elevate your culinary game with a vibrant and creamy sauce that’s not only vegan but also bursting with flavor? This Vegan Roasted Red Pepper Sauce with Cashews is your new secret weapon in the kitchen! Perfect for pasta, grains, or even as a dip, this sauce is easy to make and will have your taste buds dancing. With just a handful of wholesome ingredients and a little bit of time, you can create a dish that’s sure to impress family and friends. Dive into this recipe and discover how simple it is to enjoy a deliciously rich sauce that’s both healthy and satisfying!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 red bell peppers
- 1 cup raw cashews
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that the red bell peppers roast evenly and develop a rich flavor.
- While the oven is heating, prepare the red bell peppers. Rinse them under cool water and then dry them with a clean towel. Cut each pepper in half lengthwise, removing the seeds and stems.
- Place the halved red bell peppers on a baking sheet, cut side down. Drizzle with a little olive oil to help them roast and enhance the flavor.
- Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are blistered and charred. Keep an eye on them to avoid over-roasting.
- While the peppers are roasting, prepare the cashews. If you have time, soak the raw cashews in water for about 15-30 minutes to soften them. This will make blending easier and result in a creamier sauce.
- After the peppers are done roasting, remove them from the oven and let them cool for a few minutes. Once they are cool enough to handle, peel off the charred skin. It should come off easily.
- In a blender or food processor, combine the roasted red peppers, soaked cashews (drained if soaked), garlic cloves, smoked paprika, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. You may need to scrape down the sides of the blender to ensure everything is well combined.
- If the sauce is too thick, you can add a little water or vegetable broth to reach your desired consistency. Taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Once the sauce is blended to your liking, transfer it to a saucepan and heat it over medium heat for a few minutes, just until warmed through. Stir occasionally to prevent sticking.
- To serve, spoon the vegan roasted red pepper sauce over your favorite pasta, grain, or vegetable dish. Garnish with fresh basil leaves for added flavor and presentation.
- Enjoy your delicious and creamy vegan roasted red pepper sauce!
Tips
- Soak Your Cashews: For an ultra-creamy texture, soak your raw cashews in water for 15-30 minutes before blending. This step makes a significant difference in the smoothness of your sauce.
- Watch the Peppers: Keep an eye on the red bell peppers while they roast. You want them blistered and charred, but not burnt! A little char adds depth of flavor, but too much can make the sauce bitter.
- Customize Your Seasoning: Feel free to adjust the seasoning to your taste. Add more smoked paprika for a smoky kick or a splash of balsamic vinegar for an extra layer of flavor.
- Blend in Batches: If your blender is small, blend the sauce in batches to ensure everything mixes evenly. This will help you achieve that perfect creamy consistency.
- Serve Warm: For the best experience, serve the sauce warm. It pairs beautifully with freshly cooked pasta or drizzled over roasted vegetables.
- Garnish for Presentation: Don’t skip the fresh basil garnish! It not only enhances the flavor but also adds a beautiful pop of color to your dish.
- Store Leftovers Properly: If you have any leftovers, store the sauce in an airtight container in the refrigerator for up to a week. Reheat gently on the stove before serving again.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
