Roasted Red Pepper Cashew Nut SpreadOctober 24, 2011
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,