Red pepper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper; chopped | |
| ½ | cup | Light soy milk |
| 2 | tablespoons | Tahini or cashew butter |
| 1 | tablespoon | Plus 1 tsp arrowroot |
| pinch | Sea salt | |
| 2 | teaspoons | Dijon-style mustard |
| pinch | Cayenne pepper | |
| 1 | tablespoon | Fresh basil; minced OR |
| ½ | teaspoon | Dried basil |
Directions
Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy.
Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whsisk. Reduce heatto low and whisk in salt, mustard and cayenne pepper.
Sprinkle with basil and serve.
Per serving (2 tbs): 48 cal; 2 g prot; 78 mg sod; 13 g carb; 3 g fat; 0 mg chol; 10 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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