Peri Peri Sauce (Vegan, GF, DF and Egg Free)


Homemade Peri Peri Sauce 🙂 So simple quick and delicious!  Who needs Nandos?

What will you marinade in yours?

Vegan, gluten, dairy and egg free so you can share the love and use this as a marinade for many things.

Makes 16 servings and keeps well in an airtight container in the fridge for up to 3 weeks.

Macros per serving:

Calories 70.95, Protein 0.38g, Carbs 2.06g, Fiber 0.44g and Fat 6.98g

This has a kick if you want more add more chilli


  • Large Red Bell Pepper (about 143g when de seeded and core removed)
  • 5 Cloves of Garlic
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Dried Oregano
  • 1 Tsp Crushed Chilli
  • 0.5 Tsp Chilli Powder
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • Juice of Lemon
  • 4 Tbsp Malt Vinegar
  • 125ml Light Olive Oil

You will need:

  • NutriBullit / Blender
  • Vegetable Chopping Board
  • Sharp Knife
  • Measuring Spoons / Jug
  • Airtight Jar
  • Take out core, de-seed and chop pepper

    Add to blender

  • Peel garlic

    Add to blender

  • Add all other ingredients

    Blitz in blender

  • Blitz until smooth and pour into container

  • Use to marinade with ingredients of choice

    This sauce keeps well in an airtight container in the fridge for up to three weeks.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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