Creamy Roasted Red Pepper Sauce
Perfect for any kind of accompaniment, from pasta and potatoes to a dip for toasted bread, this rich, savory sauce elevates everything it touches. I used jarred roasted red peppers for this recipe because fresh peppers are not in season yet but when they are, I can see hitting up your farmers market and roasting some red peppers at home. This was perfect and so easy, just what I wanted, right into the blender. Heat it up over a medium-low flame to thicken it.
This sauce is medium thick, so just add more broth or water if you want it thinner, but a thicker sauce is also easy to accomplish by reducing the broth and/or adding more panko and nuts. I blended mine until it was smooth, but if you like a sauce with more texture, you can just quickly purée it.
½ cup vegetable broth
16-ounces roasted red peppers
2 - 3 cloves garlic, peeled
¼ cup vegan panko or breadcrumbs
¼ cup toasted pine nuts or cashews
2 tablespoons nutritional yeast
2 tablespoons fresh basil
1 teaspoon salt
½ teaspoon pepper
Add to a blender in this order and blend until it’s your desired smoothness. I used a high-speed blender for one minute on its highest setting.
Perfect for any kind of accompaniment, from pasta and potatoes to a dip for toasted bread, this rich, savory sauce elevates everything it touches. I used jarred roasted red peppers for this recipe because fresh peppers are not in season yet but when they are, I can see hitting up your farmers market and roasting some red peppers at home. This was perfect and so easy, just what I wanted, right into the blender. Heat it up over a medium-low flame to thicken it.
This sauce is medium thick, so just add more broth or water if you want it thinner, but a thicker sauce is also easy to accomplish by reducing the broth and/or adding more panko and nuts. I blended mine until it was smooth, but if you like a sauce with more texture, you can just quickly purée it.
½ cup vegetable broth
16-ounces roasted red peppers
2 - 3 cloves garlic, peeled
¼ cup vegan panko or breadcrumbs
¼ cup toasted pine nuts or cashews
2 tablespoons nutritional yeast
2 tablespoons fresh basil
1 teaspoon salt
½ teaspoon pepper
Add to a blender in this order and blend until it’s your desired smoothness. I used a high-speed blender for one minute on its highest setting.
Vegan, Recipe, Sauce, Red Pepper, Ingredient, Blender