Quick Roasted Red Pepper Sauce

1 16 oz jar roasted red peppers, drained 
¼ cup cashews, raw
½cup unsweetened coconut milk (Soy Delicious brand yielded a nice creamy sauce, or try almond milk, soy, rice etc.)
½ cup loosely packed fresh parsley, chopped
¾ tsp salt
½ tsp garlic powder
⅛ tsp crushed red pepper flakes


Blend peppers and cashews well in a high-speed blender. Add milk and seasonings, blend again. Adjust seasoning, blend parsley at the end just to combine. Serve warm over quinoa patties, use in place of a marinara sauce over pasta or accompany any veggie, rice or potato dish. Store in the refrigerator for 1-2 weeks.


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