This Easy Cashew Roasted Red Pepper Sauce hits all the right spots! Its velvety, smoky and fingerlickin’ good! Its so rich and creamy that you won’t believe its dairy free!
This vegan sauce is a 5 ingredient wonder, not counting salt and pepper! And how versatile is it! Use it as pasta sauce, in sandwiches and wraps, as a salad dressing or even just as a dip with crackers. Don’t you just love making all purpose condiments? One jar goes a long way in making your dishes so groovy!
This sauce does need a little planning. The cashews need to be soaked overnight. But here’s a shortcut, you can always soak them for 2-3 hours in hot water to soften them up. And once your red peppers and garlic are roasted and cooled, this recipe takes just a few minutes to come together.
Cashews provide the perfect creamy decadent texture. They impart a mild nutty flavour and are very receptive to any seasoning of your choice. You can make it as spicy and zesty as you like and add whatever herbs you prefer.
Roasted red peppers and garlic bestow a lovely smoky sweet taste that is so addictive. As a time saver, I usually roast 3-4 red peppers with garlic cloves and keep them refrigerated. These can be pureed and added to yogurt for a quick dip, tossed in pasta or a grilled sandwich. You can even use these to jazz up a simple pizza or omelette.
If you try this recipe, do let me know. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!