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    Home » Recipes » Sauces | Dressings

    Roasted Red Pepper Cashew Cream

    Mar 31, 2018 · Modified: Mar 13, 2022 by Tracy Halasz · Leave a Comment · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

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    Quick and easy, super flavorful, roasted red pepper cashew cream sauce that's incredible as a dipping sauce and drizzle. Enjoy this fabulous oil-free, dairy-free, gluten-free, vegan sauce on Buddha bowls, tacos, baked veggies, and for dipping appetizers.

    Bowlful of roasted red pepper cashew cream with baked cauliflower wings.

    Cashew cream sauce is quick and easy to make - practically effortless. Plus it's so versatile - check out more variations! We're a sauce loving family and cashew cream sauce is one of our favorites - it makes everything 1000% more delicious! Give it a try and let me know what you think.

    Ingredient List for Cashew Cream

    Short list - big payoff! Cashew cream is a beloved staple in my vegan kitchen!

    Cashews - raw, unsalted cashews which are a little sweet but mostly bland so they make a wonderful base sauce for so many vegan sauces and dishes.

    Garlic - fresh garlic clove for flavor and pungency. Could also use roasted garlic if you have some on hand.

    Red Peppers - roasted for a deep charred sweetness.

    Salt - to elevate flavors

    Adobo Pepper/Sauce - optional smoky flavor to taste.

    How to Roast Red Peppers

    Roasting Red Peppers is super easy and roasting them brings out so much flavor so it's worth the time. Here's the steps:

    Red peppers cut in half on a baking tray ready for roasting.
    Roasted red peppers charred on a baking sheet.
    • Preheat the oven to broil. Set the oven rack near the top burner.
    • Cut the peppers in half and place cut side down on a baking sheet or oven proof pan. Cover with a sheet of parchment or tin foil for easy clean up.
    • Once the skin on the peppers is charred and the pepper is soft, pull them out of the oven and transfer to a paper bag or cover with a bowl or container so the peppers sweat while they cool down.
    • Once cool, remove the skin and seeds. Use in recipe or store in the fridge until needed.

    Uses for Cashew Cream Sauce

    As a dip - for raw vegetable charcuterie board, holiday or game day appetizer like baked curry cauliflower, or a bowl of taco chips with pico de gallo and guacamole.

    As a drizzle for a quick sheet pan weeknight dinner, over stuffed sweet potatoes, baked potato bar or easy gluten-free chickpea pancakes.

    Savory chickpea vegetable pancakes topped with tomatoes and avocado. topped with tomatoes and avocados

    More Vegan Sauces and Dressings to Try

    As a sauce loving family, you'll find plenty of dairy-free, gluten-free sauces on my vegan sauces and dressing page. Here's a few of our favorites:

    Sweet and Spicy Tahini Sauce
    Spicy Green Tahini Sauce
    Easy Everyday Tahini Sauce with a twist
    Honey Mustard Sauce - vegan version
    Spicy Peanut Sauce

    Did you make this recipe? I'd love to see it!
    Please leave a star rating and comment at the bottom of the page.
    Thank you so much for sharing! Tag me on Instagram 
    For more Vegan Recipes: Sign up for my email NEWSLETTER!

    Cashew cream in a bowl surrounded by baked cauliflower nuggets.

    Roasted Red Pepper Cashew Cream

    Rich and luxurious roasted red pepper cashew cream sauce. Incredible for dipping, drizzled on a Buddha bowl, enjoyed with vegan tacos, and breakfast burritos.
    Author : Tracy Halasz
    Servings:4 servings

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins

    Equipment

    • Vitamix High Power Blender

    INGREDIENTS

    • 1 red bell pepper, roasted
    • ½ cup cashews, raw
    • ½ cup boiling water
    • 1-2 cloves garlic
    • salt, to taste
    • ½ - 1 pepper in adobo sauce (optional)

    INSTRUCTIONS
     

    Roasting Red Peppers

    • Preheat oven to broil. Place shelf on top or second to top shelf.
    • Cut pepper in half, and place cut size down on oven proof pan or sheet pan.  Broil until charred on the outside. 
    • Remove from oven and place in a paper bag or cover with a bowl or container to sweat until cool.  Remove skin from pepper and set aside.

    Cashew Sauce

    • Place all ingredients into a high power blender like a Vitamix. Blend until smooth and thick. Taste and adjust seasoning to taste.
    • Blend in a tablespoon of hot water at a time until desired consistency is met.

    NOTES

    If no high power blender - soak the cashews in boiled water in the cup of the blender with the lid on until plump and hydrated (2+ hours). Then follow recipe.
    Cashew cream keeps well in the fridge for a week.

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    More Vegan Sauces Drizzles and Dips

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    • The Best Vegan Gravy
    • Easy Potsticker Sauce
    • Peanut Hoisin Sauce (easy + gf)
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    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

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