I have shared quite a few cashew cream recipes here, but this Roasted Red Pepper Cashew Cream is my absolute favorite. Smoky roasted red bell peppers and cashews make up the base of this sauce with red onion, garlic, and a touch of lemon juice.
There are so many great uses for it that I like to keep a batch in the fridge at all times. You can use it in place of salad dressing, as a dip, a tasty spread on sandwiches, crispy quinoa cakes, or tacos.
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- 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
- 1 roasted red bell pepper, seeds and skin removed or from a jar is fine.
- 3/4 cup filtered water
- 1 small clove of garlic
- 1/4 cup minced red onion
- 3/4 tablespoon lemon juice
- 1 teaspoon salt to taste
- Add all of the ingredients in a high powered blender or food processor and blend on high; stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.
Keywords: cashew cream, vegan