Red Pepper Almond Sauce



I wanted to give a big thank you to everyone who came out to the Paleo Party at Whole Foods Market Berkeley this weekend. I had such a fun time meeting all of you and doing a recipe demo for my Red Pepper Almond Sauce. You guys are so AWESOME and are the reason I love doing what I do. The paleo community is incredible!

So, on to the good stuff! This sauce is seriously AMAZING on so many things and I wanted to share it not only with my local friends, but everyone who wants to take their meals to that NEXT LEVEL! This sauce is so versatile and can be used on so many things. You can serve it as a dip with fresh cut veggies or plantain chips. I like to use it as a salad dressing, on top of tacos, eggs, sausage and burgers for a little extra yum factor!

If you miss dairy or legumes, this recipe is for you my friend! It takes me back to my dairy loving hummus hoarding days. I am also working on a few other variations of this recipe, so check back soon for the other yummy flavors! I promise you will love this and want to keep it on tap, haha! You may even want to hide it in the fridge so you can have it all to yourself ;)

Red Pepper Almond Sauce


  • -1 c. of filtered water
  • -1- 8 oz. package of slivered blanched almonds (Soaked in water overnight)
  • -1 large red bell pepper diced
  • -1/4 c. fresh lemon juice
  • -3 tbsp. avocado oil
  • -2 tbsp. coconut aminos
  • -2 tbsp. nutritional yeast (optional)
  • -1 tbsp. smoked Paprika
  • -1 tbsp. garlic powder
  • -1 tbsp. onion powder
  • -1 tsp. ground cumin
  • -1 tsp. ground cayenne pepper
  • -1 tsp. ground corriander
  • -Salt & pepper to taste


  1. Place wet ingredients first in a high-powdered blender (such as a VitaMix) and then add the remaining dry ingredients. Slowly blend for one minute. Turn the dial up to high and continue to blend for 1-2 minutes, or until smooth and creamy.
  2. Store in the refrigerator. Sauce may separate, stir to reincorporate ingredients before serving.


• Serve with fresh cut veggies or plantain chips. Use as a salad dressing, on top of tacos and burgers for a little kick.

•Nutritional yeast is optional, but it gives the sauce a nice cheesy flavor.

•Although I haven’t tried it, a food processor might also work to make this sauce.


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