Creamy Red Pepper Sauce

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I have a little bit of a sauce obsession. When you mostly eat broccoli, beans and tomatoes, it's essential to be able to create a wide range of sauces with all different flavor profiles so that you can still really enjoy your food. 

So, I spend a lot of time coming up with all manner of sauces and purees in order to make humble vegetables into scrumptious meals. 

In this case, I went with an Italian/Spanish inspired creamy red pepper sauce. It's sweet and spicy and smooth and creamy. The perfect dressing for a simple plant-based meal. 

Ingredients
1 medium red bell pepper, chunked
3 cloves garlic, halved
2 jalapenos, deseeded and chunked
1 serrano, deseeded and chunked
1 1/2 cups water
2 heaping spoonfuls cream cheese
1 tsp canola oil
1 tsp smoked paprika
1 tsp basil
1 tbl salt
1/2 tsp black pepper

You can use regular cream cheese or vegan cream cheese. Whatever you prefer. 

Instructions
In a small frying pan cook the peppers, chiles and garlic over medium heat. Take a few minutes to get some char on everything. 

Add the oil, spices and seasoning. Stir to coat everything with the oil. Continue to cook for 5 more minutes. 

Lower the heat and slowly pour in the water. Return the heat to medium high and let simmer until the peppers are tender and the liquid is reduced by one third. 

Pour the mixture into your blender and the cream cheese on top. Puree until smooth. 

The sauce will thicken more as it cools. 

Since I use this sauce mostly for vegetable and bean mixtures, I prefer it chilled. But it can be used warm. I've always found that broccoli, cauliflower, beans and most veg taste better and have better texture cold. Just my personal preference. 

Enjoy. 

Filed under: September 2024 Recipes

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