This Roasted Red Pepper Cream Sauce is a delicious dairy-free sauce that you can serve over your favorite pasta or veggie-based noodles, like the sweet potato “noodles” pictured above. (I use a spiralizer to make them easily!)
It’s naturally vegan and paleo friendly, and since it comes together quickly in a blender, you can modify the ingredients as you go to make it taste exactly the way you want it to. I hope you’ll enjoy it!
Roasted Red Pepper “Cream” Sauce
makes about 2 cups
1 cup steamed sweet potato chunks
1 cup nut milk (or non-dairy milk of choice)
1 teaspoon dried basil
2 cloves raw garlic
1 roasted red pepper
1/2 teaspoon of sea salt
Throw all ingredients into a high-powered blender, like a Vitamix, and blend until smooth and creamy. Adjust seasonings to taste.
*If your sweet potato is freshly steamed, be careful when using the blender– the steam pressure can make the lid pop off! I recommend using very cold nut milk, to cool it down a bit.
Serve over your favorite noodles, and enjoy!
Roasted Red Pepper Vegan Cream Sauce
- 1 cup steamed sweet potato chunks
- 1 cup nut milk (or non-dairy milk of choice)
- 1 teaspoon dried basil
- 2 cloves raw garlic
- 1 roasted red pepper
- 1/2 teaspoon of sea salt
- Throw all ingredients into a high-powered blender, like a Vitamix, and blend until smooth and creamy. Adjust seasonings to taste.
- Serve over your favorite noodles, and enjoy!