1.5 cups cashews
1 roasted red pepper from a jar (or roast your own if you have time)
3/4 cup cold water
1 tbsp lemon juice or apple cider vinegar
1/2 red onion
1 garlic clove
1/2 tbsp olive or coconut oil
1 tsp paprika
1 tsp turmeric
Black pepper to taste
Want an easy way to liven up lunch? Then try this delicious red pepper cashew cream.
It’s gorgeously creamy and full of fabulous flavours, making it the perfect base for your favourite toppings.
Makes 1 large jar
Put the cashews into a bowl, cover with cold water and allow to soak for 30 mins. Remove the pepper from the jar so it’s ready to use, or roast a fresh pepper if you prefer.
Roughly chop the onion and garlic and fry gently for 5-10 mins in the oil, so they soften and turn golden. Add the turmeric and paprika after a couple of minutes of cooking.
Drain the cashews and add to the processor with the cooked onions, garlic, roasted pepper, water and lemon juice or vinegar. Blitz together on high-speed, stopping every so often to scrape down the sides. Keep blending until a smooth texture has formed and then get a (big) tasting spoon to try it. Add black pepper and (if needed) salt, and give it another quick whizz.
* Serving Suggestion *
You’re now ready to enjoy this creamy goodness on crackers or open sandwiches. It’s also perfect for mixing through cooked pasta and veggies, and serves as a great dip alternative to hummus, plus any other tasty combinations you discover!
Store in an airtight jar, and it will keep in the fridge for up to 5 days.
Why not try this roasted red pepper hummus too?