Carolyn’s Roasted Red Pepper Sauce

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Carolyn’s Roasted Red Pepper Sauce

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  • Show Name

So Many Sauces

  • Show Name

So Many Sauces

  • Show Date
May 21, 2022
  • Show Date
May 21, 2022
  • Cook

Carolyn Strickland

  • Cook

Carolyn Strickland

  • Ingredients
  • ✓ 1⁄2 cup raw cashews
  • ✓ 1⁄2 cup hot water
  • ✓ 3⁄4 cup broth made with Better Than Bouillon “chicken” flavor (or low-sodium veg broth)
  • ✓ 1 clove garlic
  • ✓ 1⁄2 cup roasted red pepper pieces (or more, to taste)
  • ✓ 1⁄2 to 1 T lemon juice
  • ✓ 2 T nutritional yeast
  • Instructions
  1. Soak raw cashews in hot water for an hour, or overnight in room temp water, or boil for 10 minutes. This step is not necessary if you have a high speed blender such as Vitamix or Blendtec.
  2. Drain cashews and add to the blender with broth, garlic, roasted red pepper pieces, lemon juice, and nutritional yeast.
  3. Blend until the sauce is smooth.
  4. Add more red pepper, lemon juice, or nutritional yeast to suit your taste.

Notes

This recipe is easily adaptable for different cuisines and flavor preferences.
1. If you like Tex-Mex, add a half teaspoon each of cumin, smoked paprika, and chili powder.
2. If you like Italian cuisine and would like to use this on a pizza or pasta, add 1⁄2 to 1 teaspoon of an Italian seasoning mix or 1⁄2 teaspoon each oregano, basil, and marjoram.
3. If you want to use it with Indian food, add 1⁄2 to 1 teaspoon curry powder and 1⁄2 teaspoon garam masala. Adjust seasoning to your liking!
4. If you want a thicker sauce, decrease the broth by a few tablespoons

Enjoy!

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