This creamy Tomato Pepper sauce is a quick and easy vegan alternative to traditional cheese sauces. Blending roasted red bell peppers with rich tomato paste and savory nutritional yeast creates a smooth, velvety texture with a deep umami flavor. The addition of fresh basil and a hint of chili flakes adds brightness and a pleasant kick of heat. Perfect for drizzling over pasta, using as a dip for crackers, or topping roasted vegetables. It’s a versatile, dairy-free dish that comes together in minutes using pantry staples, making it an ideal choice for weeknight dinners or healthy meal prep.
Tomato Pepper Recipe
Description
This creamy Tomato Pepper sauce is a quick and easy vegan alternative to traditional cheese sauces. Blending roasted red bell peppers with rich tomato paste and savory nutritional yeast creates a smooth, velvety texture with a deep umami flavor. The addition of fresh basil and a hint of chili flakes adds brightness and a pleasant kick of heat. Perfect for drizzling over pasta, using as a dip for crackers, or topping roasted vegetables. It&# 226;ÂÂs a versatile, dairy-free dish that comes together in minutes using pantry staples, making it an ideal choice for weeknight dinners or healthy meal prep.Ingredients
Directions
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Place the roasted red bell peppers, nutritional yeast, tomato paste, almond milk, red chili flakes, and fresh basil into a blender or food processor.
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Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
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Taste the sauce and season with salt and black pepper as desired.
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Serve immediately over pasta, vegetables, or as a dip.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 10.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 25.1mg2%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.8g4%
- Sugars 1.4g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Stir well before reheating or serving, as separation may occur.
Substitutions: You can substitute almond milk with any unsweetened plant-based milk such as oat, soy, or cashew milk. For a richer texture, try using cashew milk.
Variations: Add a teaspoon of lemon juice for extra brightness or a clove of garlic for more depth of flavor. Adjust the chili flakes to control the heat level.
