Yield: makes approx. 2 cups

Roasted Red Bell Pepper Cream Sauce

prep time: 30 minscook time: 10 minstotal time: 40 mins



  1. heat a small skillet over medium heat and add olive oil. add minced garlic and saute for about 2-3 minutes until fragrant. add a dash of salt and pepper to the pan and set it aside
  2. add roasted peppers, cream cheese, cornstarch, almond milk, and nutritional yeast, to your blender along with the olive oil and garlic mixture. blend until super smooth.
  3. reheat your skillet to medium heat and add blender mixture. stir and simmer as sauce thickens and cornstarch taste dissolves (approx. 8-10 minutes) on low heat. taste; add more nutritional yeast, salt, or pepper to your liking. sauce tastes even better the next day. 


*TO ROAST PEPPERS: preheat oven to 450 degrees and place both bell peppers inside a baking dish that has been coated with no-stick cooking spray. roast them for approx. 30 min. or until charred all over. immediately place them in a closed ziplock bag to steam them so that the skin peels off much easier. discard seeds, skin, and stems. this sauce is great on any kind of pasta! feel free to add any kind of protein.



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