Creamy Roasted Red Pepper Yoghurt Sauce

 Vegan

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Quick & Creamy Roasted Red Pepper Yoghurt Sauce - Vegan-licious.

Simple, quick and extraordinarily good! Lovely on pasta, baked potatoes, stuffed veggies, savoury pancakes, grain dishes etc. This also keeps for up to a week in a refrigerated screw-top jar.

Serves: 
Makes 1 cup (about 250ml or 2 servings)
Time: 
5 minutes
Gluten free
No nuts
No sesame
Reduced fat
Reduced sugar
Ingredients: 

²/3 cup drained roasted red peppers (available in jars or tins)
¹/3 cup plain soya yoghurt
Good pinch of dried thyme or tarragon
Salt and ground black pepper to taste

Method: 

1. Pour ingredients into a blender or food processor until smooth.  If you want it a little warm, heat very gently – and don’t let it get too hot.

Your rating: None Average: 3 (1 vote)

Comments

Submitted by VeggieChick69 on April 19, 2011 - 2:33pm.
3

I add a little balsamic vinegar. yummy :)

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