Roasted Red Pepper Cashew Cream
Servings: 4 servings
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.