I’ve been testing out a bunch of vegan sauces lately, and this **vegan Roasted Red Pepper Sauce** might be the one I keep coming back to. It’s smoky, creamy, and just the right balance between tangy and sweet. Plus, it takes almost no effort once you roast the peppers.

**Ingredients:**

* 2 large red bell peppers (roasted until the skins blister)
* 1 small garlic clove
* 2 tbsp olive oil
* 1–2 tbsp nutritional yeast (optional but adds depth)
* 1 tbsp lemon juice
* Salt and black pepper to taste
* A splash of plant milk or water to thin if needed

**Instructions:**

1. Roast the peppers until they’re nicely charred (I usually do mine under the broiler or directly over the gas flame).
2. Let them cool a bit, then peel off most of the skin.
3. Blend everything until smooth and creamy. Adjust salt, lemon, or consistency as you like.

**How I use it:**

* Tossed with pasta instead of tomato sauce
* As a dip for roasted potatoes or fries
* Drizzled over grain bowls or veggie wraps
* Works surprisingly well as a creamy sandwich spread too

**Storage tip:**  
Keeps for about **4–5 days** in the fridge in a sealed jar or container. The flavor actually deepens a bit after the first day, which makes it even better.

Has anyone tried adding a spoonful of cashew cream or tahini to this kind of sauce? I’m curious how it changes the texture  I’ve been meaning to experiment with that next.

*^(Not my photo I used a Google image since they always capture the visuals way better than I could.)*

Finally nailed my vegan Roasted Red Pepper Sauce smoky, creamy, and ridiculously easy.