This simple roasted red pepper sauce transforms anything into a fancy, savory, impressive meal. Pour it on pasta, cauliflower steaks, brown rice, grilled vegetables or sweet potato fries.
To make it even creamier, add cashews and a bit of water or silken tofu.
- 2 red bell peppers
- 1 onion
- 4 garlic cloves
- 1 tbsp Italian seasoning
- ¼ cup nutritional yeast
- Balsamic vinegar
- Black pepper
- Preheat oven to 450F, and line a baking sheet with parchment paper.
- Rinse produce. Slice bell peppers in half and place on baking sheet, cut side down. Peel onion and cut in half. Thinly slice into half-moon slices. Peel garlic cloves and leave them whole. Add sliced onion and garlic cloves to the baking sheet with the bell peppers. Bake until bell pepper skins begin to blister.
- In a food processor or blender, combine roasted vegetables with Italian seasoning and nutritional yeast. Season with black pepper. While sauce is blending, drizzle in balsamic vinegar until the desired consistency is reached. Taste and adjust seasonings as needed.