Bored with butter or marg as the base of every savoury snack? Then try this delicious cashew spread; it’s gorgeously creamy and full of fabulous flavours, making it perfect for layering on a selection of your favourite toppings. It’s packed full of goodness – cashews are full of heart-healthy fats, turmeric is an anti-inflammatory and antioxidant, garlic is high in vitamin c which is great for your immune system – and these are just a few of the healthy highlights.
There are lots of cashew cream variations out there, so mixing and matching flavour combinations is half the fun of creating each new batch. Get ready to wrap your taste buds around this brilliant basic recipe, and then feel free to tweak with other ingredients next time around.
Red pepper cashew cream recipe…
Makes 1 large jar
Get these ready…
• Food processor • Frying pan • Wooden spoon • Bowl • Measuring cups • Chopping board and knife
The raw bits…
– 1 and 1/2 cups cashews
– 1 roasted red pepper from a jar (or you could roast your own if you have time)
– 3/4 cup cold water
– 1 tbsp lemon juice or apple cider vinegar
– Pepper to taste
The cooked bits…
– 1/2 red onion
– 1 garlic clove
– 1/2 tbsp olive or coconut oil
– 1 tsp turmeric
– 1 tsp paprika
Let’s start cooking…
Put the cashews into a bowl, cover with cold water and allow to soak for at least 30 mins to soften, and remove the pepper from the jar so it’s ready to use.
Roughly chop the onion and garlic and fry gently for 5-10 mins in the oil, so they soften and turn golden. Add the spices after a couple of minutes of cooking.
* Time Saving Tip *
You can add the onion and garlic raw if you prefer, but I found that my loved ones weren’t shy about telling me how strongly it smelled!
Drain the cashews and add to the processor with the cooked onions, garlic, roasted pepper, water and lemon juice or vinegar. Blitz together on high-speed, stopping every so often to scrape down the sides. Keep blending until a smooth texture has formed and then get a (big) tasting spoon to try it. Add pepper and (if needed) salt, and give it another quick whizz.
* Serving Suggestion *
You’re now ready to enjoy this creamy goodness on crackers or open sandwiches. It’s also perfect for mixing through cooked pasta and veggies, serves as a great dip alternative to hummus, plus any other tasty combinations you discover! Store in an airtight jar, and it will keep in the fridge for up to 5 days.