This sauce is known by most of my family members as the ‘happy dance sauce’. Why? I hear you ask, well, the first time I made this sauce for my sister she literally did a happy dance around her kitchen and now whenever I visit her I make batches of this recipe to stock up her freezer.
This sauce goes great with pasta but also with roasted or steamed vegetables too. You can also make this sauce thicker, just use less water, and it can become a dip and/or spread! So many options.
You can use either almonds or cashew nuts for this sauce when I make it for my sister I use cashew nuts as she doesn’t like almonds. Cashew nuts do give it a smoother, creamier consistency but I like it with almonds, use whatever you have on hand and see what you like best.
This sauce needs some prepping as the nuts need to be soaked before using. Soaking the nuts helps make the sauce creamy and is also easier on your blender as the nuts will be softened after soaking. Ideally, it’s best to soak the nuts overnight but if you’ve forgotten to do that (as I often do) then soak the nuts in slightly cooled freshly boiled water for at least 2 hours.
Why soak nuts? The main reason we should soak nuts is that nuts use phytic acid as their natural defence system. The phytic acid repels possible predators allowing the nut to grow fully. Phytic acid can affect how we absorb a number of minerals in the digestive tract and additionally affects our digestion of the nut. By soaking nuts we are then removing the phytic acid making the nuts more digestible and the body is able to absorb the nutrients of food more easily. Plus some nuts taste nicer after soaking 🙂
Makes 1 1/4 cups
-2 roast red peppers (if using peppers from a jar, drain the oil thoroughly)
-3/4 cup soaked almonds or cashews, drained & rinsed
-1 garlic clove, peeled
-1 medium tomato or 4 to 5 cherry tomatoes, seeds removed
-1 Tbsp. olive oil
-1 heaped tsp. smoked paprika
-1 Tbsp. apple cider vinegar
-1/4 to 1/2 cup water
-salt & pepper to taste
How To Make
Place all ingredients except the water in a high-speed blender and blend.
Slowly add the water until you get the consistency you desire. You may need to stop the blender every so often to scrape down the sides.
Store in an airtight container in the refrigerator for up to 6 days.