Skip to main content Search

Roasted capsicum & cashew vegan spread
4.7 7 rating
Prep. 5min
Total 5min
300 g
Sign up for free

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...

Date and nut balls

4.7(22)

20min

Vegan Toasts with Roasted Capsicum and Cashew Nut Paste

5.0(2)

30min

Shichimi togarashi seasoning

3.3(3)

1 h 10min

Pickled jalapeños (Thermomix® Cutter, using modes)

4.8(5)

10min

Spiralized sweet potato curry rosti

3.0(1)

30min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, using modes)

4.7(9)

1 h 30min

Mexican slaw (Thermomix® Cutter,TM6)

4.5(2)

10min

Rosti canapé cups with Thermomix cutter

4.6(9)

40min

Apple cider dressing

5.0(1)

5min

Melting moments with passionfruit cream

4.4(17)

45min

Spicy tuna dip

4.0(4)

5min

Mini herb and garlic pull apart bread

4.6(13)

1 h 35min