Creamy Roasted Red Pepper Sauce
Vegan, Gluten-Free, Paleo-friendly
This roasted red pepper sauce is creamy, indulgent, and bursting with flavorful. It's slightly smoky from the roasted red bell peppers and harissa with a nice spicy kick from the harissa and crushed red pepper flakes.
You can use store-bought jarred roasted red bell peppers, but it's also quite easy to roast your own bell peppers. Here's a guide on how to easily roast bell peppers on the stove, in the oven, or on the grill.
Serve this sauce over pasta, drizzle on a grain bowl, or pour over tofu and marinate in the fridge. If you can't find vegan sour cream at your grocery store, I've included a quick sour cream recipe below. If you make the coconut sour cream recipe below, this recipe is fully Paleo too.
Serve the leftover sauce in a glass jar or airtight container in the fridge for 1-2 weeks.
- 1 cup chopped roasted red peppers (equivalent of 1 large red bell pepper)
- 2 garlic cloves, roughly chopped
- 1 tbsp olive oil
- 1 large shallot, diced
- 2 1/2 tablespoons nutritional yeast
- 1/2 cup vegan sour cream (store-bought or recipe below)*
- 1/2 cup plant-based milk
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 -1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Heat a large skillet over medium heat and add the olive oil. Sauté the diced shallots and minced garlic until golden brown and soft, about 4-5 minutes. Season with a pinch of salt and pepper and stir. Remove from heat and set aside.
- Transfer the shallot-garlic mixture to a food processor or blender with the chopped roasted peppers, nutritional yeast, vegan sour cream, plant milk, harissa, cumin, paprika, and crushed red pepper flakes. Season to taste with salt and pepper.
- Blend all the ingredients until creamy and smooth. Taste for seasonings and add more salt and pepper, or nutritional yeast as desired.
*Vegan Sour Cream
- 1 can full-fat coconut milk
- 1 tablespoon lemon juice
- 1/2 tablespoon apple cider vinegar
- Generous pinch of salt
- Refrigerate the can of coconut milk for a minimum of 4 hours.
- Flip the refrigerated can of coconut milk upside down, open it, and pour off the thin liquid in a bowl (reserve it for use in a smoothie). Scrape out the thick layer of cream until you have 1/2 cup and transfer it to a bowl.
- Add the lemon juice, vinegar, and salt to the bowl and whisk until smooth. If you want the sour cream to be completely creamy, you can blend it in a food processor or blender.