Roasted capsicum & cashew vegan spread

4.8 8 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...

Mediterranean chicken with sundried tomato, onion and risoni

1 h 35min

Vegetarian nuggets

30min

"Marry me" chicken pasta

35min

Steamed tomato pesto pull apart bread

2 h 5min

Pickled red onions

1 h 50min

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, using modes)

1 h

Lentil bolognese (Thermomix® Spiralizer, using modes)

35min

No waste vegetable stock concentrate

25min

Gwinganna mushroom and vegetable crêpes

45min

French onion dip

45min

Bruschetta with white bean purée and gremolata

15min

Creamy coconut chicken curry (open cooking)

30min