Vegan Red Pepper Créme Sauce
Updated: Jan 9
I concocted this tasty little recipe in my head while standing around doing a demo in a grocery store on an empty stomach. Hunger breads creativity...or maybe just hanger. Any who, here's this bomb little recipe! I like to mix it in with pasta, rice, veggies, etc...but, my favorite mixture has got to be with shrimp. Too good!!
3/4 cup strained red Peruvian pearl peppers
3/4 cup roasted red peppers (leave juices)
3 crushed cloves of garlic
2 big pinches dried parsley
1 oz. olive oil
8 oz. vegan ricotta - I like Kite Hill almond ricotta
cracked black pepper
red pepper flakes
Himalayan sea salt
blend red Peruvian pearl peppers, roasted red peppers, cloves garlic, dried parsley & olive oil in your food processor on the pulse setting until fully blended
once you've blended your peppers in the food processor, heat up the vegan ricotta in a sauce pan on low heat
as you stir the ricotta on low heat, add in seasonings: cracked pepper, red pepper flakes, cayenne pepper, sea salt, & garlic powder
stir ricotta mixture until it's warm & seasonings are fully blended in, then add in your red pepper mixture from the food processor
once you add the red pepper mixture from the food processor into the ricotta, stir together on medium heat for 5 minutes
make sure the ricotta & red pepper mixtures are fully blended before serving, & enjoy your scrumptious Vegan Red Pepper Créme Sauce!!
Like I said in the beginning, I love this Vegan Red Pepper Créme Sauce with shrimp & spaghetti, & here's how I do it up! I boil the water & cook the gluten free spaghetti while I'm making the sauce. Once I blend the red pepper sauce into the ricotta mixture, I begin cooking my shrimp on medium heat in a separate pan with lime juice. If you've ever cooked shrimp then you know the shrimp will be done by the time your red pepper sauce is fully blended & heated up! What next? Mix it all together baby & enjoy!!
P.S. cilantro or basil make a splendid garnish!