Vegan Roasted Red Pepper Cream Sauce Recipe

How To Make Vegan Roasted Red Pepper Cream Sauce

Pasta, fish, meat, and just about anything we can think of could go well with this red pepper cream sauce. It only take a couple of minutes to blend.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 4red bell peppers,halved and seeded
  • 1avocado,chopped
  • 2tbspolive oil,plus more as needed
  • 2tbsplemon juice
  • 3clovesgarlic,minced
  • ½tspsalt
  • ½tsppepper
  • ½tspred pepper flake,crushed, optional
  • 2tbspnutritional yeast,optional


  1. Preheat oven to 400 degrees F.

  2. Place red bell peppers cut-side down on a parchment paper-lined baking sheet.

  3. Bake for 20 to 30 minutes, or until the skin blackens.

  4. Remove peppers from the oven and transfer with tongs to a sealable container or bowl.

  5. Cover and let cool for 5 minutes.

  6. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor.

  7. Discard the skins.

  8. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast.

  9. Blend until smooth, adding more olive oil or seasoning as desired.

  10. Serve either chilled or heated up.


  • Calories: 205.69kcal
  • Fat: 14.76g
  • Saturated Fat: 2.04g
  • Monounsaturated Fat: 9.86g
  • Polyunsaturated Fat: 1.72g
  • Carbohydrates: 15.51g
  • Fiber: 8.06g
  • Sugar: 6.07g
  • Protein: 6.40g
  • Sodium: 302.20mg
  • Calcium: 20.79mg
  • Potassium: 518.43mg
  • Iron: 1.27mg
  • Vitamin A: 191.72µg
  • Vitamin C: 160.67mg
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