Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

I’m a little obsessed with cashew creams, delicious and versatile, sweet or savory, creamy and decadent tasting and oh yeah, did I say, delicious, well it’s worth saying again. 

It’s certainly not low fat, but compared to dairy cream, you’re getting healthy mono unsaturated fat + protein + a bit of fiber, iron & magnesium, not bad. 

Roasted Peppers and Cashew Cream

Roasted Peppers and Cashew Cream

Raw cashews soaked in water for a few hours and then drained and blended with fresh water and whatever flavorings suit your needs results in a silky smooth emulsion and perfect replacement for cream in so many different recipes. 

Cashews blended with roasted peppers, lemon zest and more

Cashews blended with roasted peppers, lemon zest and more

I’ve used it for sweets in this chocolate ganache and raspberry tart and as a savory dressing for this kale salad.  Here I’ve blended my cashews with roasted red peppers for a delicious savory sauce. 

Quinoa Fritters with Roasted Pepper Cashew Cream

Quinoa Fritters with Roasted Pepper Cashew Cream

I love this Roasted Pepper Cashew Cream sauce and find so many delicious ways to use it.  This sauce is perfect for topping a black bean burger, these quinoa fritters, dipping falafel into for a savory snack, or even dolloped on top of a fried egg with rice and greens (my favorite!). 

Eggs and Greens dolloped with Roasted Pepper Cashew Cream

Eggs and Greens dolloped with Roasted Pepper Cashew Cream

This Roasted Pepper Cashew Cream will keep well in the refrigerator for about a week, which is perfect since you’ll find new ways to use it all week long!

 

Roasted Pepper Cashew Cream

Author: Sweet Green Kitchen’s Jen Jones

Vegan, gluten free, dairy free

Ingredients:

½ cup Raw Cashews – soak in water 2-3 hours

1-2 Roasted Peppers – jarred or fresh roasted – chopped

¼ cup Water, a little more if needed

Zest & Juice of ½ Lemon

1 small clove Garlic – peeled and roughly chopped

1 teaspoon Red Pepper flakes

Salt & Black Pepper to taste

Directions:

Start by soaking the cashews for 2-3 hours in water, then drain and rinse.  Add your drained and rinsed cashews to a blender or food processor, then add in the rest of the ingredients.  Blend until you have a smooth and creamy consistency, adding a tablespoon or two more water if needed to get the consistency you like.  Taste and add more seasoning if needed. Enjoy!  

Roasted Red Pepper Cashew Cream

Roasted Red Pepper Cashew Cream

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