Serves: 5
Total Calories: 9
Yield: 1 1/2 cups

1 red bell pepper cut into chunks
1/2 cup plain unsweetened soy milk
2 tablespoons sesame tahini
4 teaspoons arrowroot
1/4 teaspoon sea salt
pinch cayenne pepper or to taste
1 tablespoon minced fresh basil

1. Place the bell pepper, milk, tahini, and arrowroot in a blender. Blend until very smooth and creamy.
2. Transfer the mixture to a small saucepan over medium-high heat. While stirring constantly with a wire whisk, bring the mixture to a boil. Reduce the heat to low, add the salt and cayenne pepper, and mix well.
3. Remove from the heat and sprinkle with basil.
4. Use immediately or refrigerate in a covered container up to three days.

Nutritional Facts:

Serves: 5
Total Calories: 9
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Quick 'N Easy Tomato Sauce
Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
Tartar Sauce
Prune Date Sauce
Daikon Condiment