This Easy Cashew Roasted Red Pepper Sauce hits all the right spots! Its velvety, smoky and fingerlickin' good! Its so rich and creamy that you won't believe its dairy free!
Author: Natasha Minocha
1cupCashew nuts *soaked overnight, rinsed and drained well
2tbspExtra virgin olive oil
1/2tspPaprikaYou can use any variety. Add less or more according to your taste
Salt & pepper to taste
Preheat your oven to 200C. Line a baking tray with parchment paper or aluminium foil.
Rub 1 tbsp olive oil all over the red peppers and garlic cloves. Place them on the baking tray and roast for 20-25 minutes. Yo would need to turn the bell peppers a couple times. When the skin is slightly charred, your peppers are ready.
Place them in a bowl and keep them covered for 5-10 minutes. The skin will be easy to peel off now.
Combine the drained cashews, roasted bell peppers, garlic, 1 tbsp olive oil, paprika, oregano, salt and pepper in your high speed blender or food processor. Blend till smooth. Yo may want to add a splash of water if you find the consistency too thick. Taste and adjust for seasoning. Enjoy!
You can also soak the cashews in hot water for 2-3 hours. Rinse and drain them well before using.