Red Pepper Sauce / by Katie Brown



  • 2 red bell peppers
  • 2 chopped shallots
  • 2 garlic cloves
  • 1 1/4 unsweetened Almond Milk (or regular milk)
  • 2 T cornstarch
  • 2 T nutritional yeast
  • salt + pep
  • Oil (avocado or olive)


  1. Put your red peppers directly on the burner of your gas stove or broil on high in the oven until the outside is black: wrap the peppers in foil for a few minutes
  2. Saute the shallots and garlic until done
  3. Remove foil and then remove the skins from the pepper
  4. Cut the peppers up and put into blender
  5. Add all ingredients in your blender (vitamix) and blend until smooth
  6. Pour over noodles or zoodles and mix well