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This is a really easy recipe. However, it’s bursting with flavour and looks really pretty. It’s a perfect recipe for making the best of the time of year while bell peppers are in season. If you don’t know how to roast vegetables, you can check out my directions over here.
This sauce is a divine combination with my vegan basil ravioli.
Serves: 4
Ingredients
- 4 pcs yellow bell peppers, roasted
- 3 dl non-dairy vegan cream
- 2 tsp capers
- 2 pcs garlic cloves
- 1 tsp fresh lemon juice
- ½ vegetable stock cube
- sea salt
- black pepper
Instructions
- Roast the peppers in the oven. Then make a smooth pepper paste of the roasted pepper by using a food processor or hand blender. While processing the peppers, add the capers and garlic.
- Add non-dairy vegan cream to a pot, stir in the pepper paste and heat it up. Turn down the heat.
- Crumble the veggie stock cube, sprinkle it over the sauce, stir.
- Add lemon, and stir.
- Let simmer on very low heat for 15 minutes.
- Taste with salt, additional lemon juice and black pepper prior to serving.
2 comments
I love roasted peppers and it sounds amazing in here! Love how creamy this sauce looks!:)
Glad you like it :)