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89% would make again

Vegan Roasted Red Pepper Cream Sauce

by Crystal Hatch


for 4 servings

  • 4 red bell peppers, halved and seeded
  • 1 avocado, chopped
  • 2 tablespoons olive oil, plus more as needed
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon crushed red pepper flake, optional
  • 2 tablespoons nutritional yeast, optional

Nutrition Info

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    Calories 119
    Fat 7g
    Carbs 13g
    Fiber 2g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
  3. Bake for 20-30 minutes, or until the skin blackens.
  4. Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
  5. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
  6. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
  7. Serve either chilled or heated up.
  8. Enjoy!