Roasted Red Pepper Vodka Sauce (DF)

Creamy, yet dairy free

Ingredients

• 2 red bell peppers

• 1 1/2 cups of cashews (soaked in water for ~6hrs)

• 1 cup of pasta water (save the water you drain after making pasta, adds creaminess to the sauce)

• 4 cloves of garlic

• 16 oz of roasted tomatoes

• 1 Tbsp of apple cider vinegar

• 1 tsp each of oregano, basil and thyme

• salt and pepper to taste

• serve with red pepper flakes for a delicious kick

Directions

1. Soak cashews in water ~6hrs

2. Preheat oven to 450, place red peppers cut side down and roast for 15-20mins, or until skins have gotten dark. Let them cool and remove skins. Can roast the garlic on the same pan in a little aluminum foil pocket with a bit of oil.

3. In a blender, combine tomatoes, cashews, pasta water, roasted red peppers, roasted garlic, seasonings, and apple cider vinegar. Blend until creamy consistency.

4. Serve with plant-based pasta, or with grilled chicken, or make a lasagna with the sauce. Tag me in your recipes @nutritionwithnorah on Instagram!

5. Store remaining sauce in the fridge (good for 5-7 days) or freeze the leftovers.