Roasted Red Pepper Sauce
I love making this sauce when red peppers are in abundance, or whenever I have the hankering for it! It is so quick and easy. What makes this sauce creamy is using raw, unsalted cashews. Cashews are a great way to make creamy, non-dairy sauces and creams, The key is to soak them in hot water for at least 2 hours. Soaking overnight is better. I used 1 yellow pepper for this recipe for a substitute. You can skip the cashews for a lower fat, thinner sauce.
Ingredients
3 or 4 large red peppers, sliced in half with seeds removed
4-5 garlic cloves, peeled and sliced in half
2-3 fresh tomatoes
Small handful of fresh basil or 1 teaspoon dried
1 teaspoon dried oregano
1/2 cup raw unsalted cashews
1/3 cup vegetable broth
Salt & pepper to taste
Soak cashews in hot water for 1-2 hours or overnight. The longer, the better. Roast the peppers at and garlic at 350 degrees for about 30-40 minutes, or until they start to soften but not burn. You will not be peeling the skin off. Place the peppers, garlic, basil, oregano, tomatoes, drained cashews, salt, pepper, and the broth in a high-speed food processor, Vitamix, or blender. Puree for about 5 minutes until all ingredients are combined and creamy looking. Pour sauce into a sauce pot and simmer while you are cooking 8 oz of your favorite pasta. If you would like a thinner sauce, add more vegetable broth while it is simmering.
