Creamy Vegan Roasted Red Pepper Sauce with Tahini (Oil-Free)
This vegan roasted red pepper sauce is creamy, oil-free, packed with flavor, and only 5 ingredients! Made with tahini and roasted red bell peppers, it’s the perfect sauce for pasta, bowls, and more.
Equipment
Ingredients
- 2 red bell peppers*
- ¼ cup tahini
- 2 tablespoon lemon juice
- ¼ cup non-dairy milk
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon smoked paprika optional
Instructions
- Preheat the oven to 500F and line a baking sheet with parchment paper. Place the whole red bell peppers on the baking sheet and bake for 30-35 mins, until the skin is blistered and charred.2 red bell peppers*
- Once charred, remove the peppers from the oven and immediately cover them with foil or parchment paper. Let them steam for about 10 minutes, which will help loosen the skin for easier peeling.
- Once cooled, peel the skin off of the roasted peppers, and remove the core, seeds, and stem. Place roasted red peppers, tahini, lemon juice, milk, garlic, salt, and smoked paprika (if using) in a high speed blender. Transfer the roasted red peppers to a high-speed blender along with tahini, lemon juice, non-dairy milk, garlic, salt, and smoked paprika (if using). Blend until smooth. You may add ¼-½ cup of water or milk, a few tablespoons at a time, until you reach the desired consistency, if needed.2 red bell peppers*, ¼ cup tahini, 2 tablespoon lemon juice, ¼ cup non-dairy milk, 2 cloves garlic, ½ teaspoon salt, ¼ teaspoon smoked paprika
- Serve over cooked roasted veggies, bowls, or pasta and enjoy!
Video
Notes
*You can alternatively just use 2 jarred roasted bell peppers.
Nutrition
Serving: 1cupCalories: 461kcalCarbohydrates: 34gProtein: 15gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 12gSodium: 1224mgPotassium: 927mgFiber: 8gSugar: 12gVitamin A: 7972IUVitamin C: 325mgCalcium: 198mgIron: 4mg
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