Roasted capsicum & cashew vegan spread

4.8 8 ratings

Prep. 5 min

Total 5 min

300 g

Ingredients

cashews
80 g
80 g blanched almonds
garlic clove
1
roasted red capsicum strips, in oil, drained
100 g
extra virgin olive oil plus extra to cover if needed
30 g
sun dried tomatoes drained
120 g
sweet paprika
2 tbsp
sea salt
1 tsp

Difficulty

easy

Nutrition per 100 g

Sodium 1155.8 mg

Protein 11.5 g

Calories 1543.6 kJ / 368.9 kcal

Fat 23.7 g

Fibre 7.4 g

Saturated Fat 4 g

Carbohydrates 35.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Manifesto 202 Recipes
Australia and New Zealand

Veggie and Vegan 20 Recipes
Australia and New Zealand

You might also like...

Show all

Béarnaise sauce

20min

Herb and garlic dip

10min

Chimichurri

5min

Surf and turf with pink peppercorn sauce (TM6)

45min

Mint sauce

5min

Capsicum and sun-dried tomato dip

5min

Chunky basil pesto dip

10min

Sage and black garlic butter

10min

Feijoa chutney

1h 15min

Beetroot, Parmesan and cashew dip

5min

Shiraz and black pepper pate

3h

Muhamara dip

30min

Show all