Creamy Dairy Free Roasted Red Pepper Sauce
This creamy dairy free roasted red pepper sauce blends up in minutes with jarred roasted red peppers and simple pantry ingredients. Thick, smooth, and perfect for pasta, chicken, salmon, or roasted vegetables.
Servings 4 servings
Calories 112kcal
Equipment
Ingredients
- 1 jar roasted red peppers drained (7.75 oz jar)
- ½ cup raw cashews (soaked)
- ¼ cup water
- ½ large lemon, juiced
- 2 teaspoons tomato paste
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
- Soak the raw cashews in fresh water: Pour boiling water over the cashews and allow them to sit on the counter for 5 minutes before draining and discarding the water.½ cup raw cashews (soaked)
- Drain and rinse the roasted red peppers.
- Add all the ingredients to a high speed blender and blend on high 1 minute until smooth.1 jar roasted red peppers, ¼ cup water, ½ large lemon, juiced, 2 teaspoons tomato paste, ¾ teaspoon sea salt, ½ teaspoon garlic powder, ½ cup raw cashews (soaked)
Notes
Tips
- Drain and rinse the roasted red peppers. Drain the liquid from the jar and give the peppers a quick rinse to avoid any slightly off flavor from the packing liquid.
- Soak the cashews in boiling water. Pour boiling water over the cashews and let them sit for about 5 minutes to soften before blending.
- If using as pasta sauce, reserve pasta water. Save about 1 cup of pasta cooking liquid before draining. Add ½–1 cup to the pasta and sauce until you reach your desired consistency.
- Store in the fridge for up to 7 days.
- You can freeze the sauce for up to 3 months. Freeze the sauce in cubes, then transfer the cubes to a freezer safe bag once frozen solid. To defrost just store in the fridge overnight or heat up on the stove over low heat with a lid.
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Fiber: 2g | Sugar: 2g
