Prep Time: 10 min Cook Time: 15 min Servings: 2 cups
Get those peppers roasting and cashews soaking as you will be most definitely adding this creamy, smooth, nourishing sauce to your week-day dinner rotation. Cashews are magic for creating a non-dairy creamy option in sauces and soups. While roasting red peppers really brings out their sweet flavour, and is one of the best veg to add to your diet for their amazing gut health and nourishing benefits.
2 large red bell peppers – halved, deseeded and sliced
1 red onion – halved and sliced
2 cloves of garlic – skin removed and smashed
½ cup raw unsalted cashews – soaked for at least 4 hours or overnight
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
½ teaspoon salt
½ teaspoon smoked paprika powder
Freshly ground black pepper – a pinch
Red chili flakes – a pinch
01. Preheat the oven to 400° F. Line a baking tray with foil.
02.Place the red bell peppers, onion and garlic on the baking tray. Bake for 15 minutes. Once ready take out the tray and let the it cool off.
03. Add the unsweetened almond milk to a high speed blender along with roasted peppers, onion, garlic, cashews, nutritional yeast, salt, smoked paprika, black pepper and red chilli flakes.
04.Blend on high until smooth and creamy.
05. Heat the sauce in a saucepan for a couple minutes Before serving it with your favourite pasta.
Leftovers can be refrigerated in an airtight glass jar for up to one week.