So I’ve really been digging cashew nut spreads (or cashew “cheese”) these days. Up to this point, however, I’ve basically been alternating between only two varieties: Gena’s Zesty Orange Cashew Cheese and Gena’s Cashew Ginger filling for nori rolls. These two recipes are fantastic, and I really think I could just stick to making these two spreads all the time, but this weekend I wanted to change things up and try something new. And given my recent love affair with Angela’s Ultra Creamy Red Pepper Hummus, I thought it’d be interesting to try throwing some freshly roasted peppers in with some cashews. The result: excellence.
The recipe is simple, and posted below. Like most cashew nut spreads, this is a very versatile treat which can be incorporated into sandwiches or nori rolls, used as a dip, or served on top of some of Earth & City‘s fantastic flatbread, like so (and it’s even better with some pea shoots from Kind Organics thrown on top!):
Anyway, if you want to make it for yourself, here’s all you gotta do…
Roasted Red Pepper Cashew Nut Spread (makes 2 cups)
- 1.5 cups cashews
- 3 roasted red peppers
- 2 tbsp lemon juice
- 6 tbsp water
- ½ tsp salt
- 1 tbsp nootch
- pepper to taste
- paprika & red pepper flakes for garnish
- Roast your peppers! (If you need some instructions, Angela’s easy-to-follow guide is what I always turn to when I need a refresher.)
- Mix everything in a food processor, drizzling in the water a little bit a time.
- You’re done! Now consume!
Until we eat again,