Vegan Roasted Red Pepper Sauce
Servings: 2 cups
Equipment
- food processor
- measuring cups and spoons
Ingredients
- ½ cup slivered almonds, toasted
- 1 16 oz jar roasted red peppers, drained
- 4 garlic cloves, roughly chopped
- 2 tablespoons avocado oil
- 1 tablespoon red wine vinegar
- ½ lime, juiced (roughly 1 tablespoon)
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, but recommended)
Instructions
- Toast almonds: Warm a skillet on medium-low heat. Once warm, add slivered almonds and toast for 2-3 minutes or until fragrant. Stir frequently to ensure they do not burn. Remove from heat and let cool.
- Prepare garlic and peppers: Chop 4 cloves of garlic and drain the jar of roasted peppers. Add both ingredients into the food processor with the almonds
- Combine and blend: Add all other ingredients (lime juice, oil, and spices). Cover and pulse on high for 30 seconds - 1 minute, or until desired consistency is reached.
Notes
Store in a sealed container in the fridge for up to 2 weeks. Stir well before using.