Gluten-free, Dairy-free, Vegan, Oil-free
Having a beautiful sauce ready to go in your fridge is a must especially if you are a fan of nourish bowls like I am! Not sure what a nourish bowl is? Head over to my recipe for my Spring Green Nourish Bowl and to learn about what they are and how to make them 🙂
Now back to the sauce, the amazing, tasty, creamy and wonderful Roasted Red Pepper sauce that can be used for numerous things! Use it on salad as a dressing, drizzle on top of cooked rice or roasted potatoes, use it to cook your chicken or fish, drizzle it on top of freshly grilled meats and fish, use it as a sauce for your pasta dishes or even use it as a dip for veggies and bread! The options are endless for such an easy to make recipe. You can even use it to make this Roasted Red Pepper Hummus recipe!
This recipe is so versatile and it is super nutritious with some added protein too because I decided to use tofu as the creamy base!
What goes into the creamy and dreamy roasted red pepper sauce?
- One Red Pepper that you are going to roast in the oven
- 3 garlic cloves you don’t even need to peel, just toss them in the oven with the red pepper
- Nutritional yeast to give it some cheesy flavour and depth. Plus nutritional yeast is full of vitamins and minerals and gives this sauce a boost of nutrition. If you are not vegan or dairy-free , then feel free to substitute the nutritional yeast with some parmesan cheese!
- Everything bagel seasoning. I know this sounds like an odd addition, but it works. Trust me!
- Tofu. This is what gives this sauce its creamy consistency. Plus Tofu is high in protein which is also an added bonus. Be sure to always buy organic AND non-gmo tofu as soybeans can be heavily sprayed and they are one of the most GMO’d products around. You don’t want to put that in your body. For a Tofu substitute, I would soak 1/2 cup of raw cashews in boiling water for 2 hours, then use those in the blender in place of the tofu. Since cashews could be a bit thicker, you might want to add 1/4 cup more water than the recipe calls for. This is up to your preference and how thick you like the sauce. Start with less and add as you go
- Tahini. In place of an oil and for some more nutrition and flavour.
- Apple Cider Vinegar. It just goes well in this sauce
How to make creamy and dreamy roasted red pepper sauce
The first step is to gather all your ingredients together. Obvisouly! I don’t know why I needed to put that in here but anywhooooo:
First turn on your oven to pre-heat, then wash your red pepper. Get 3 garlic cloves to go along with it. Set them on a baking pan or tray and drizzle it well with olive oil. Place it in the oven for about 20 mins or until you see the skin on the pepper bubble and turn a little black. Remove it from the oven and let sit for 15 mins to cool. Once cooled you want to peel the skins off the red pepper, which should come off easily. The garlic cloves shoud also easily pop out of their skins too. Place these into a blender along with all the other ingredients and blend well, for a good 5 mins, to get that nice creamy texture. Be sure to season generously with salt & pepper as well!
Store the sauce for up to a week in a glass jar in the fridge.
I mentioned before that you can use this in a variety of dishes, and if you follow this link to my Spring Green Bowl you can make both and enjoy a delicious and healthy meal like this!
Creamy Roasted Red Pepper Sauce
A creamy and dreamy roasted red pepper sauce perfect for bowls, pasta, meat and seafood, salads and so much more! This recipe is vegan, gluten-free and oil-free.
- 1 red pepper
- 3 garlic cloves
- 3/4 cup tofu * see notes
- 1/3 cup water
- 1 tbsp nutritional yeast
- 1 tsp everything bagel seasoning
- 2 tbsp apple cider vinegar
- 1 tbsp tahini
- Salt & Peppper
Pre-heat oven to 400 degrees
Place red pepper and garlic cloves onto a baking sheet, and rub them with olive oil. Roast them in the pre-heated oven for 20 mins
Remove from oven and let cool for about 15 minutes so it becomes easier to peel the skins. Peel skin from red pepper and garlic
Place it in a blender along with all the remaining ingredients and blend really well until really creamy. Aprox 5 mins
Serve immediately or store in the fridge for a week or more
If you prefer not to use Tofu, then simply soak 1/2 cup of cashews in boiling water for two hours, drain and use this in the blender in place of the Tofu. If the sauce is too thick because of the cashews, then add water to reach desired consistency Nutritional content is 2 tbsp per serving
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