Red pepper sauce
Servings: 4 servings
Ingredients
- 2 red peppers
- 2 cloves of garlic
- 2 tbsp rapeseed oil
- 1 onion
- 2 tbsp tomato paste
- 3 tbsp cashew butter
- ½ tsp salt
- 3 tbsp yeast flakes
- ½ tsp paprika powder (or chili powder to taste)
- 140 ml plant-based drink (unsweetened)
Instructions
- First preheat the oven to 200 ° convection.
- Now wash the peppers and cut into wide strips.
- Peel the onion and garlic and cut into strips.
- Put everything in a bowl and mix with the oil.
- Then place as flat as possible on a baking sheet and roast in the oven for almost 20 minutes.
- Now the veggies needs to go into the blender or a bowl to get pureed.
- Then take also the other ingredients: tomato paste, cashew butter, salt, yeast flakes, paprika powder or chilli and the plant drink and add before blending the sauce until smooth.
- Then put the sauce into a saucepan, bring to the boil and season to taste.
- Depending on whether the sauce is too thick or too thin, just add some plant-based drink or let it simmer for a few more minutes.
Notes
The sauce goes perfectly with freshly cooked noodles or as a sauce with grilled food, vegetables or slightly thicker as a spread for bread or sandwiches.