roasted red pepper spread

Oh. My. Word.

This is the tastiest, creamiest, most fantastical sauce I have ever conjured up. The best part is that it only involves 6 ingredients, all of which you probably have in your kitchen right now. I can eat it by the spoonful, and often do, though I restrained myself long enough to try it in a sandwich today: spread on toast, topped with cucumber slices, tomato, spinach leaves, avocado, and sprouts. This sauce adds a serious flavor kick to just about anything! Try it with sauteed kale, zucchini noodles, vegetable crudites, grilled eggplant, tofu scramble, roasted potatoes, or rice and beans. The sauce will keep for about a week in the fridge so experiment with different meal options. Be sure to leave a comment below telling me your favorite way to eat the roasted red pepper spread!

roasted red pepper spread
vegan recipes | makes about 3/4 cup

1/2 cup Grapeseed Oil Vegenaise (or substitute 1/4 cup olive oil)

1/4 cup roasted red peppers with juice + 1/8 cup roasted red peppers without juice

5 large sun-dried tomatoes, chopped (about 1/4 cup)

1 medium garlic clove, chopped

1 teaspoon cumin powder

pinch of sea salt

Combine all ingredients in a food processor and blend until desired consistency. Add more olive oil or roasted red pepper juice to thin if necessary. I prefer mine a little chunky.

How do you eat your roasted red pepper sauce?


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