roasted red pepper cashew sauce.

this is pete's brother phil's fabulous red pepper sauce recipe! 

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brother phil's got all the sauce knowledge on lock. he's also the one who first introduced me to chimichurri, which i love so much. both sauces are vegan and versatile and fantastic. 

this red pepper cashew sauce is delicious. it's similar to the texture of hummus and has SO much flavor. it can be enjoyed with veggies for dipping, on meats, in tacos, on sandwiches, noodles, etc etc etc! 

phil says you could also use walnuts, but i prefer cashews in this!

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Roasted Red Pepper Cashew Sauce

Yields 2 cups of sauce

Time: 20 minutes


  • (1) 12 oz. jar roasted red peppers, well drained
  • 2 garlic cloves
  • 1 1/2 cups cashews, roasted until fragrant
  • 2 TB red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 3/4 tsp. salt
  • 2 TB. Sriracha
  • 1/4 tsp. black pepper


Preheat oven to 425 degrees F. Spread the cashews on a baking sheet and roast in the oven for 5-10 minutes, until warm and fragrant.

In a large food processor, add the drained red peppers, garlic cloves, and olive oil. Process until smooth. Add the warm cashews and process. Add red wine vinegar, salt, pepper and sriracha to the food processor and run until very smooth. 

The sauce should be the consistency of hummus. If it's too thick, add a drizzle of olive oil and pulse. Salt to taste. 

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