Place peppers on a lined baking tray and drizzle with olive oil. Roast in a preheated oven at 200°C for 10-15 minutes. Remove the skin carefully and place in a blender along with Violife Greek White, vinegar, almond yogurt, oat milk, and olive oil. Blitz until creamy and place into a bowl.
Sprinkle with chili flakes and serve with pita breads.