Red Pepper Cream Sauce
The smoky, charred flavor of fire-roasted red pepper gives this creamy sauce a delicious zing—perfect for pasta, rice, or proteins.
Equipment
- Blender, Gas stove or oven, Measuring cups, Measuring spoons, Saucepan
Ingrediënten
- 1 red bell pepper
- ½ cup 112 g nondairy cream cheese
- ½ cup 56 g cashews, ground into a fine powder
- 3 cloves roasted garlic
- ¼ cup 60 ml olive oil
- Salt and pepper to taste
Instructies
- Roast the red bell pepper:
- Gas stove or grill: Place the pepper over an open flame, turning until all sides are charred.
- Oven: Place the pepper on the oven rack and roast at 450°F (230°C) for 30 minutes, turning occasionally.
- Let the pepper cool, then remove the stem, core, and seeds.
- Remove the charred bits or leave them on for extra smoky flavor.
- In a blender, combine the roasted pepper, cream cheese, garlic, cashew powder, olive oil, salt, and pepper.
- Blend until smooth.
- Heat the sauce in a saucepan or microwave before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over pasta, grilled vegetables, or as a dip for crusty bread.
Wine Advice:
Pair with a medium-bodied Grenache to enhance the smoky, roasted flavors.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 4 g | Protein: 3 g | Fat: 15 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.2 g
