Bell pepper cashew sauce is vibrant in color and robust in flavor, both smoky and sweet and with all the creaminess of cashew cheese.
Bell Pepper Cashew Sauce:
Roasted Bell Peppers:
- 2 red bell peppers
- 1 tablespoon avocado oil
- Pinch of sea salt
- 1/2 cup raw cashews
- 1 tablespoons raw sunflower or pumpkin seeds
- 1 & 1/2 tablespoons nutritional yeast
- 1/4 teaspoon ground garlic powder
- 1/4 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- Oven: preheated to 475 degrees F
- Baking sheet
- Parchment paper
- Food processor
Preheat the oven to 475 degrees F.
Wash the bell peppers, then cut off the tops as close to the stem as possible. Discard the stems. Cut the bell peppers into quarters, removing the seeds. Toss the segments with avocado oil and a pinch of salt, then spread the pieces across a parchment-lined baking sheet. Roast for 30 minutes, flipping once, or until charred.
Meanwhile, mix the cashews, seeds, nutritional yeast, garlic powder, and salt in a food processor into a fine meal.
While the peppers are still warm, mix them and the cashew mixture in the same food processor until fully incorporated. Add 2 tablespoons of additional olive oil for a richer mouthfeel. Season with extra salt, if necessary.
Store in the refrigerator until ready to eat.
- This recipe can be used as a sauce for legume pasta or as a hummus-style dip for my multi-seed crackers.
- When choosing nutritional yeast, consider Braggs Live Foods for nutritional yeast, a gluten and dairy-free seasoning packed with B vitamins.
- When purchasing cashews, you will always find them shelled, unlike some other nuts that you can buy with their shell still intact. The external layer of cashews (which is removed during processing and prior to packaging) contains urushiol, which is toxic if consumed, and the same compound found in poison ivy that causes an allergic skin reaction. It is no surprise then that cashews and poison ivy are related! In their original form, cashews are green and grow from the cashew apple.