Creamy Roasted Red Pepper Sauce


Category: Side Dish, Vegetarian

Total Time: 60 mins

Servings: 4


  • 4 red bell peppers
  • 1/2 cup olive oil, plus extra to brush peppers
  • 1/2 cup drained cashews, soaked at least 2 hours
  • 1/4 cup vegetable broth
  • 1/4 cup onion, chopped
  • 2 tbsp fresh basil
  • 1 clove garlic
  • 1/2 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  1. Line a baking sheet with parchment paper. Preheat oven to 450 F and place the ovenrack in the top position.
  2. Slice the peppers in half (length-wise) and remove the stems and seeds.
  3. Lay the peppers on the baking sheet, cut side down. Lightly brush with olive oil.
  4. Roast the peppers until skin has blackened, about 15 – 20 minutes.
  5. Remove peppers from oven and place in blender with all remaining ingredients.
  6. Blend until smooth. Transfer to a small saucepan. Cover and simmer over mediumheat 20-30 minutes, stirring occasionally.
  7. Serve over steamed or sautéed zoodles (zucchini noodles.) Top with fresh parsley or basil.