A creamy and versatile vegan red pepper sauce that's easy to make. Toss it with brown rice, chickpea noodles, or add proteins like chicken or shrimp. Perfect for a quick and allergy-friendly meal.
1: If roasting your own peppers, preheat oven to 500°F. Place bell peppers on baking tray and roast for 25 minutes, until charred/blackened.
2: While peppers are roasting, heat a skillet over medium. Once hot, add olive oil and sauté garlic and onions until onions are translucent, about 6 minutes. Stir frequently.
3: Remove from heat and set aside, keeping any remaining olive oil from the pan.
4: For roasted peppers, wrap them in foil for 10 minutes to steam. After 10 minutes, peel the skin off and remove stems and seeds.
5: Add roasted peppers and all other ingredients to a high-speed blender or food processor and blend until smooth. Serve and enjoy!
