The Best Vegan Roasted Red Pepper and Sundried Tomato Sauce

Whatever you’re doing right now, STOP. You need to make this sauce. I’m serious. It will wake up your sleepy pasta meals and kick up your burgers, pizzas, power bowls, eggs, sammies and just about anything you dollop it onto.

You would never know it from the taste, but it’s super healthy, virtually fat free and FULL of the same flavour you would get with a cream based rosé sauce. When I first mixed this up in my favourite mini food processor, I stuck my finger in (about ten times) to taste it and couldn’t believe how good it was. Plus, and this is a big plus for me, it’s made with only a few basic ingredients.

As my sister always says, “BIG YUM”.

The only tweak I made when making it for the second time was roasting my red peppers instead of using the jarred ones. On occasion, “Lazy Daisy” are my two middle names and sometimes I like to cut corners to save a few minutes, but trust me, it is 100% worth the extra effort to roast your own peppers. If you insist on using jarred ones, make sure you rinse them well otherwise (as Steve “the recipe critic” pointed out) they will add a distinct pickled flavour to the sauce. I didn’t notice it, but then again, I eat stuff off the floor so it tasted fine by me. I have included both options in the recipe so feel free to try them. You cannot go wrong.

HOW TO ROAST RED PEPPERS – TWO WAYS:

METHOD 1 – BROILING

1. First, wash and slice the red bell peppers lengthwise. Remove all the seeds and membranes inside. Discard the stem as well.
2. Lay them cut side down on a parchment lined baking sheet and brush with olive oil.
3. If using an oven, roast the peppers under the broiler for about 10 minutes. Watch them carefully so they don’t catch on fire. The last thing you need is rescue services coming to your home because you burned your peppers.
4. When peppers are completely roasted, their skin should be darker in color or charred
5. Seal the peppers inside a brown paper bag until they are cool. When the peppers are completely cool, the skins will slip right off. Easy shmeasy.

METHOD 2 – BAKING

1. First, wash and slice the red bell peppers lengthwise. Remove all the seeds and membranes inside. Discard the stem as well.
2. Lay them cut side down on a parchment lined baking sheet and brush with olive oil.
3. Bake at 425F (220C) for about 30-40 minutes. You’ll see the skins of the peppers start to char a little bit, this is when you know they are done.
4. After the peppers are roasted, transfer them to a heat-safe bowl and cover with a towel. Let them steam for about 10-15 minutes, or until they are cool enough for you to handle.
5. Once steamed, it should be easy to peel the skins off the peppers.
6. Now, they are ready to blend into a creamy, dreamy, sauce with the addition of a few other ingredients.

The sauce itself took me no time to make and it was so easy anyone with a food processor or high speed blender and a pulse can make this without breaking a sweat. A few additions that I incorporated while “recipe testing” to make this sauce super creamy…….softened  raw cashew nuts and nutritional yeast. I have made it without the yeast and it comes out great but it does add a beautiful texture to the sauce.

Just when I thought a sauce couldn’t get better, this magical combo of roasted red peppers and sundried tomatoes was created in my kitchen.

And, what about this colour? Just look at this stunning orangey hue! It has me in full out swoon mode.

You can also serve this on whatever noodle you would like. In the next post you will can see how I subbed regular pasta with spiralized zucchini noodles. I just loved how savoury-sweet, light and healthy this meal turned out to be! Better yet? You can store this sauce for up to two weeks in the refridgerator. It will keep nicely to use in other recipes.

The sauce is a also great way to add more veggies to a meal, too. Red peppers are packed with vitamins A and C, potassium, beta-carotene and fiber. Did you know that? I kinda did because I know my veggies but I thought I would mention it just in case you were wondering.

Jazz up your recipes and try this sauce. Lemme know what you think. K?

The Best Vegan Roasted Red Pepper and Sundried Tomato Sauce

 

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Author: simply beautiful eating

Ingredients

• 2 red peppers, roasted (see directions in blog post) or use an (11 oz.) jar roasted red peppers, well drained
• 2 sundried tomatoes, from a jar packed in oil
• ½ cup olive oil
• ½ cup raw cashews, softened in boiling water for 10 minutes or overnight in the fridge - then drain off water
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon ground turmeric
• 3 tablespoons nutritional yeast - optional
• juice of one lemon

Instructions

1. Blend all the sauce ingredients together in a small blender or food processor until semi- smooth.

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