Roasted Red Pepper Sauce
This sauce is great on almost anything and keeps well for several days, although we haven’t had any of it last long enough yet to see how long it keeps! We put it in a plastic squirt bottle for easy access, and put it on almost anything, including eggs, burgers, quinoa, side dishes, you name it. With no added salt and minimal saturated fat, it’s a great alternative to high-sodium and high fat dressings and toppings. We also love pairing it with our Green Kale and Herb Sauce for great flavor combinations and lots of color!
This recipe was inspired by Pinch of Yum, Roasted Red Pepper Sauce.
| Prep Time | 15 minutes |
| Servings |
servings
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- 1/2 cup olive oil
- 1/2 cup roasted, unsalted cashews
- 1 16 oz. jar roasted red peppers drained
- 1 tsp Minced garlic
- 2 tsp white balsamic vinegar Or 1 tsp. rice or white vinegar
- 1 Tb. capers optional
- juice of 1 lemon
- 1/4 cup parsley
- Red Dak seasoning to taste
Ingredients
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- Put the cashews and olive oil in a high-speed blender; blend until liquefied.
- Put the drained red peppers in a food processor. Add the cashew/olive oil mixture and the other seasonings. Blend well, scraping the bowl a couple of times if necessary to see that all ingredients are mixed well.
- This sauce can be stored in a plastic squirt bottle for easy access. You might need to cut the top opening a bit wider than for other sauces.
- Taste and adjust seasonings if desired.
We like to use a Nutribullet to premix the nuts and olive oil, because we prefer the nuts to be almost completely liquefied. If you are in a hurry and don’t mind a thicker sauce with small bits of nuts, you can just mix everything in a food processor.