Red Pepper Sauce

Serves: 5
Total Calories: 9
Yield: 1 1/2 cups


1 red bell pepper cut into chunks
1/2 cup plain unsweetened soy milk
2 tablespoons sesame tahini
4 teaspoons arrowroot
1/4 teaspoon sea salt
pinch cayenne pepper or to taste
1 tablespoon minced fresh basil


1. Place the bell pepper, milk, tahini, and arrowroot in a blender. Blend until very smooth and creamy.
2. Transfer the mixture to a small saucepan over medium-high heat. While stirring constantly with a wire whisk, bring the mixture to a boil. Reduce the heat to low, add the salt and cayenne pepper, and mix well.
3. Remove from the heat and sprinkle with basil.
4. Use immediately or refrigerate in a covered container up to three days.

Nutritional Facts:

Serves: 5
Total Calories: 9
Calories from Fat: 0

This Red Pepper Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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