Light bites, Recipes, Salty

Roasted sweet pepper and cashew sauce

A sauce or cream made from sweet pepper and cashews

Creamy roasted sweet pepper-cashew sauce

A sauce full of all the good stuff, which is ideal both as a dip for vegetables and as a tasty spread between sandwiches or wraps. This creamy sauce contains not an ounce of oil, sugar or no animal products, and is also gluten-free! Apart from the excellent taste experience, the sweet pepper in the sauce boosts your immune system due to its high vitamin C content, and the cashews provide your body with necessary minerals such as iron, selenium and zinc. Moreover, making the sauce is super easy and doesn’t take too long! Surprise your taste buds and definitely try it! 

Quantity: 500g 
Preparation time: 50 minutes (if the cashews are previously soaked) 
Difficulty level: easy
You will need: 

  • 4 medium-sized red sweet peppers (roasted) 
  • 100g cashews (soaked) 
  • Himalayan or sea salt and pepper (to taste) 
  • a food processor or a more powerful blender 

How to prepare? 

Heat the oven to 200 degrees, wash and halve the sweet peppers and remove the seeds. Then spread the peppers on a baking tray covered with baking paper and roast the peppers in the oven for 20-30 minutes until they are rough on top and slightly blackened. Then take the sweet peppers out of the oven and cover the baking tray with a lid, or place the sweet peppers in a covered bowl. Let the roasted sweet peppers stand with the lid on for approx. 15 minutes. In this way, the hot steam breaks open the peel and it is much easier to remove. Peel the sweet peppers and place them in a food processor together with the soaked cashews. Add seasonings and process until a creamy texture is achieved. 

PS! To soak cashews, pour cold water over the nuts and soak them for at least 2 hours or overnight. But if you can’t wait that long, you can also use the boiling water trick. To do this, pour boiling water over the cashew nuts and then let it stand for 15 minutes. Soaking is important so that the nuts become softer and easier to process. With unsoaked nuts, it’s more difficult to achieve a creamy texture, and it’s also more work for the processor!

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