I am going to turn into a red pepper I eat it so much :). This sauce tastes amazing with almost everything. The recipe has gone through a few renditions but I think we’ve landed on something really great.

I was first inspired by a recipe from Raw Kristina, hers called for orange juice, the sauce was on the lighter and juicier side – really yummy. I wanted to make something a bit heavier and creamier. If you remember the Ranch 1 restaurant and have ever eaten there, they had a roasted red pepper sauce that was served with their chicken sandwiches, it was SO good. This recipe reminds me of it. Though I’m not eating chicken I can enjoy it with cool plant based alternatives. Pictured here is the sauce served on top and inside of a coconut wrap w/ falafel and avocado. I’ll share the falafel recipe in a future post, but check out the sauce rundown below.


3/4 of a medium/large red bell pepper
1 tbsp olive oil
1/4 cup hemp  seed (1/2 cup for thicker sauce)
2 tbsp basil (fresh-froze)
5 walnuts (soaking before hand for a few hours is ideal)
1/2 tspn agave
Sea salt and cayenne to taste

Just add all of your ingredients to your high speed blender or mixer for a couple of minutes. Taste and adjust flavoring to your liking. All done.

This sauce is really creamy and works for a variety of dishes. It’s an excellent vegan/dairy free/alkaline rasta pasta sauce. It’s great on sandwiches and wraps and perfect as a dip. I usually devour it over the course of 2-3 days. It stays fresh for about that long in the fridge. If you decide to make it, let me know how it turns out.

This recipe yields about a 1/2 -3/4 cup of sauce.


60 calories per 1 serving (approx. a tablespoon)
Fat 4.4g
Sugar 6g