Roasted Cashew & Pink Pepper Unfold

So it’s completely value saying that I’m having a cashew second of late. And naturally, right here is one other cashew recipe! I’m unsure if it’s all my vegan readers and running a blog pals which can be re-igniting my fondness for creating yummy goodies from this nut, however both means, I’m comfortable to be right here, having fun with the enjoyable that comes with working with this nice transitional ingredient for these trying to wean (just a bit or quite a bit) of dairy from their diets.

Yup, cashews. They’re fairly rad.

As lots of you already know, the cashew is a really pure stand in for recipes requiring the richness, texture, and style of dairy. For anybody wanting to scale back or eradicate milk and milk merchandise from their weight loss plan, that is such an exquisite ingredient to cozy up and get aware of.

Cashews can simply be utilized in so some ways (however you guys know that already, proper?)! To make cream, cheese sauce, dinner, as a topping for a wholesome salad, as salad dressing, and at the moment in a luscious unfold for every little thing from burgers to sandwiches to pizza.

Cashews usually are not low-cost so far as nuts go (not too many nuts are anymore), however pound for pound they won’t truly be all that far off the worth of excellent natural dairy. So whereas moderation is all the time key for any wealthy meals (plant-based or not), it’s prudent to additionally preserve that in thoughts when adopting cashews to be used as a dairy substitute within the kitchen.

Much less is often extra, and that’s definitely the case for this wealthy and flavorful unfold, however the magnificence half right here is that this dip is basically manufactured from peppers. Roasted to perfection first, in fact!

Roasted Cashew & Pink Pepper Unfold:

(1/3) cup cashews, roasted
(2) crimson peppers, roasted, peeled & seeded
(2) tsp recent lemon juice
(1/4) cup recent parsley
(1/3) cup olive oil
(1/2) tsp salt
(1) small clove garlic (non-obligatory)

Begin by roasting the peppers. To arrange, wash & slice the peppers every in halves lengthwise and place (seed aspect down) on a flat cookie sheet (no want for oil). Flip the oven on to broil and broil the peppers till black and blistered (and smelling fantastic) – about quarter-hour or so. As soon as prepared, fastidiously take away the pan from the warmth and put aside. Subsequent, flip the already sizzling oven to 350 levels. Unfold the cashews on a flat baking tray and place within the oven. Roast to a light-weight brown color and till simply aromatic and take away from the oven to chill about 8-10 minutes. Put together the lemon juice, parsley, salt, oil & garlic (if utilizing) and add to the blender together with the still-warm cashews.

To arrange the roasted and cooled peppers for mixing, wait till they’re cool sufficient to deal with together with your palms, then merely take away the skins, stems, and the seeds together with your palms and add the pepper flesh to the blender. Mix all the elements collectively till completely easy. Switch to a clear jar or container and permit to chill earlier than serving. Stored within the fridge, this scrumptious unfold will preserve for effectively as much as per week.

Use this magnificence as an alternative choice to mayonnaise in sandwiches and in burgers, or as a dip for uncooked celery or Belgian endive leaves. There are quite a few makes use of for this dip, and I loved it a number of instances slathered over the most recent model of chickpea flatbread I’ve been making – topped with chopped recent tomatoes and thyme roasted crimson onions. Fairly darned superior any day of the week for those who ask me, and even {the teenager} was fairly impressed. Win!