Roasted capsicum & cashew vegan spread

4.8 9 ratings

Prep. 5min

Total 5min

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

Fiber 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®.

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...

Smashed pea and bean dip

30min

Caramelised onion jam gravy

2 h 5min

Tomato and onion gravy (South African)

25min

NZ mustard sauce

15min

Ginger and chilli dipping sauces (for Hainanese chicken)

20min

Pâtè with Riesling

3 h

Savoury herb baked ricotta

2 h 40min

Baked pâté

3 h

Shiraz and black pepper pate

3 h

Habanero Butter

5min

Lentil bolognese (Thermomix® Spiralizer, TM5)

35min

Curry oil hollandaise sauce

No ratings

Show all

Show all