Cashew and Roasted Red Pepper Spread - Vegan

The Cashew and Roasted Red Pepper Spread is a vibrant and creamy delight that combines the rich nuttiness of cashews with the smoky sweetness of roasted red peppers. This spread is not only visually appealing with its bright red hue speckled with fresh parsley, but it’s also bursting with flavor, making it a fantastic addition to any snack or appetizer spread.

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Temps de préparation 4

Temps de cuisson 10

Temps total 4

Type de plat Dips

Cuisine International

Portions servings

Calories 150 kcal

Ingrédients

1 cup raw cashews

2 roasted roasted red peppers, peeled and seeded

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

1/4 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup water

1/4 cup fresh parsley, chopped

Instructions

Soak the raw cashews in water for at least 4 hours or overnight.
Drain and rinse the cashews.
In a blender or food processor, combine the soaked cashews, roasted red peppers, olive oil, garlic, lemon juice, smoked paprika, salt, and black pepper.
Blend until smooth, gradually adding water until the desired consistency is reached.
Stir in the chopped parsley.
Transfer the spread to a bowl and let it chill in the refrigerator for at least an hour before serving.

Nutrition (per 100g)

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Cashew and Roasted Red Pepper Spread – Vegan