We use this delicious spread on rolls in the morning, for sandwiches at lunch and as a dip for veggies.

Sweet Red Bell Pepper Spread Redoux

Yield: 2 cups


  • 1 cup prepared red bell pepper pieces
  • ½-¾ cups soy yogurt
  • 4 ounces nut meal
  • 3 tablespoons nutritional yeast
  • ¾teaspoon dry mustard
  • 1 teaspoon vegetable bouillon powder
  • 1 pinch garlic powder
  • 1 splash lemon juice or fruit vinegar
  • 1 splash Tabasco
  • salt and pepper to taste


  1. If you use a fresh red bell pepper, de-seed it and chop, then lightly sauté in a tablespoon of oil until the pepper pieces are soft.
    If you are using canned or jarred bell pepper pieces, drain from the liquid.
  2. Place the prepared red bell pepper pieces in a bowl (if using an immersion blender, or place in a mixer or in food processor.
  3. Add the soy yogurt, mustard vegetable bouillon powder and puree to a smooth consistence.
  4. Add the lemon juice (or vinegar), Tabasco, garlic powder and nutritional yeast and puree again.
  5. At last add the nut meal and puree.
  6. Season as needed with salt and pepper.
  7. Place in air tight container and cool in the refrigerator.