Vegan & Nut-Free Roasted Red Pepper Sauce [Whole-30 + Paleo]

Low carb, paleo, nut-free, dairy-free, vegan, & only 6 ingredients!

Grab a blender, a few red peppers & some zucchini noodles because you are going to want to whip this up ASAP! It doesn’t take too long at all & you will have a delicious homemade Whole-30 approved sauce for the whole week!

Having a few sauces, veggies & protein sources prepped & in my fridge helps me stay on track when my weeks get busy. With so many people trying to stay on track & reach all their new years resolutions, prepping is key. Make this recipe at the start of the week & add to chicken, fish or chickpea dishes, as a tasty & filling way to spice them up!

Healthy eating doesn’t have to be boring or tasteless as long as you find ways to get creative with whole foods & real ingredients!

Make sure to tag me over on Instagram so I can share your yummy creations over there!

Print Recipe

Vegan & Nut-Free Roasted Red Pepper Sauce [Whole-30 + Paleo]

Nut-free, dairy-free, vegan, high in protein & healthy fats, & Whole-30 approved, this creamy paleo roasted red pepper sauce will not disappoint!

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Ingredients

• 3 Red peppers
• 4-6 Garlic cloves I love garlic so I added lots
• 1/2 cup Hemp seeds
• Pink or Celtic Sea Salt To taste
• Black pepper To taste
• 1/4 cup + 2 tbsp Nutritional yeast
• 1/2 Red onion, large

Prep Time 10 Minutes Cook Time 15 Minutes Servings Ingredients 3 Red peppers 4-6 Garlic cloves I love garlic so I added lots 1/2 cup Hemp seeds Pink or Celtic Sea Salt To taste Black pepper To taste 1/4 cup + 2 tbsp Nutritional yeast 1/2 Red onion, large

Instructions

1. Wash red peppers & half them. Remove as much of the 'white' part & seeds as you can as this has a bitter taste that we don't want in our sauce.
2. Place the garlic cloves under the red peppers on a parchment or a foil-lined baking tray & broil them on 'high' for about 12-15 minutes until the tops start to turn black. Wrap the roughly chopped onion in foil & place in the oven as well for a few minutes. Removing when they are soft.
3. Then remove the peppers from the oven & place them in a glass bowl & cover with foil to allow them to steam for a few minutes. Or while making sure to be careful not to burn yourself cover them with foil while still on the baking tray. I did this with oven mitts on, & made sure to fold in the sides to prevent air from releasing. Steaming the peppers by doing this allows you to peel off the skins much more easily.
4. After about 10-15 minutes carefully (you may need to let them cool a bit longer so you don't burn yourself) remove the skins from the peppers & discard. Place the skinned peppers into a powerful blender, along with the roasted garlic & onion
5. Pulse on high for a minute or two until smooth. Then add the hemp seeds & continue for another minute or two until creamy. Add the nutritional yeast, pink salt & black pepper to blend one last time until creamy. Taste as you go & add more S&P as needed
6. You can use this sauce on anything- I added it to a saucepan with sauteed veggies, zucchini noodles, a dash of bone broth, & some grilled chicken! Topped with fresh black pepper & served! It was a delicious meal & we had lots for leftovers!