Roasted Red Pepper Cashew Sauce (Vegan)
This is the easiest sauce to make but tastes like a million dollars. Seriously, Not to offend your intelligence or anything, but no skill is involved except your ability to use a timer.
There are essentially 4 ingredients in this sauce. Two of which get baked first (simple right?), and then all blended together in a Nutribullet. I don’t know about you, but I consider my Nutribullet one of the best kitchen hacks possible.
I’ve intentionally made this recipe very simple for anyone looking for a “blank
canvas” to add their own touch to, and for those who are new to spiralizing and
cooking and want a foolproof recipe to start off with.
If you’re new to vegan cooking, cashews are pretty much one of the greatest staples. If you don’t have any, go buy some. Salted, unsalted – whatever you prefer. But just get them. The secret to creamy vegan sauces is in the cashews.
This roasted red pepper sauce was made over parsnip noodles as I adore their earthy flavor – it pairs really well with this sauce. I would recommend the sauce on any other root vegetable – or even zoodles.
Possible Modifications to this Recipe:
- Add steamed broccoli to the sauce
- Serve over rutabaga or celeriac instead
- Garnish with sunflower seeds
- Try a bi or tri noodle blend with the parsnip; add spiralized rutabaga and celeriac noodles to the mix.
- 3 red peppers
- 3 parsnips, spiralized 3mm blade
- 3 cloves garlic
- 1/3 cup cashews, soaked + 3 tbspn chopped cashews
- 1 tsp srirracha
- 2 tbspn fresh cilantro leaves
- Preheat oven to 400.
- Soak cashews in water for 10 minutes.
- Wash red peppers. Peel garlic cloves.
- Put 3 whole red peppers and garlic cloves in glass pan or on a baking sheet.
- Bake for 20 minutes on 400. Rinse under cold water to let it cool down.
- Cut stem off red pepper and gut it.
- Drain cashews, place in high-speed blender with garlic and roasted red peppers.
- Blend until creamy.
- Sautee spiralized parsnips on medium heat for approximately 5 minutes, or to taste.
- Heat up sauce on stove for 2-3 minutes or serve cold over turnips.
- Garnish with chopped cashews and cilantro leaves.
- Reducing amount of cashews not recommended - will reduce creaminess of this sauce.
- Sub out parsnips for other root veggie as preferred.
- Yields based on 1 parsnip per serving - adjust accordingly to your preferences.