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4 from 1 vote

Creamy Roasted Red Pepper and Avocado Sauce (Vegan)

Servings: 3
Author: Kelsey Smith


  • 1-2 garlic cloves
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 tablespoon almond milk or other non-dairy milk
  • 6 oz roasted red pepper from a jar the equivalent of 1 pepper
  • 3 tablespoon fresh basil
  • ½ medium lemon
  • 1 medium ripe Avocado sliced in half and pitted


  • Add garlic, olive oil, salt, almond milk, roasted red pepper, and basil to blender. Juice lemon directly into the blender and scoop the pitted avocado out of its skin and into the blender.
  • Blend until creamy. If needed, add quick splashes of almond milk.
  • Serve over pasta of your choice!