Roasted Red Pepper Sauce (Dairy-Free)

Roasted red bell pepper sauce in the copper pot on the table.

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Tired of boring tomato sauces? This creamy red pepper sauce is the perfect tomato-free alternative that’s rich, vibrant, and loaded with health benefits. Made with roasted red peppers, garlic, olive oil, and almonds, it’s a dreamy addition to pasta, grain bowls, fish and even sandwiches.

Prep Time10

Cook Time25

Total Time35

Course: Condiment

Cuisine: European

Keyword: Roasted Red Pepper Sauce (Dairy-Free)

Servings:

Calories: 101kcal

Equipment

Ingredients

3 Red bel peppers or 16 oz roasted peppers in a jar
1 Shallot large or 2 smaller one
1 tbsp Dried basil
2 tbsp Fresh tyme fresh
1/4 cup Olive oil
1/2 cup Silvered almonds without the skin
2 tbsp Apple cider vinegar or lemon juice
1/2 tsp Salt

Instructions

1. Roast your red peppers: If using fresh peppers, roast them at 400°F for 25-30 minutes on a baking sheet until the skins blister. Let them cool slightly and remove the skins.
2. Sauté the garlic: In a small pan over medium-low heat, sauté shallot and garlic cloves in olive oil with spices until fragrant—don’t let them burn!
3. Blend it up: In a food processor or high-powered blender, combine roasted peppers, sautéed garlic and shallot, almonds, vinegar, red pepper flakes, and remaining ingredients. Blend until smooth. For best results, let it run for a full minute or more.
4. Adjust consistency: Add a splash of cream (or coconut milk, soy milk, oat milk, or even whole milk) or pasta water to loosen it up if you want.
5.Heat gently: Pour the sauce into a saucepan and heat over medium heat until warm.

Nutrition