Roasted Garlic and Red Pepper Spread – A perfect flavor pairing. So creamy, rich and smooth you will never guess it’s plant-based.
Roasted Garlic and Red Pepper Spread
Roasted Garlic and Red Pepper Spread – Ingredients
The Magic of Roasted Garlic
Is there anything more appetizing than the scent of garlic roasting in olive oil? Once roasted, a flavor that can sometimes be a little pungent, transforms into a tempered, smooth, nutty deliciousness!
Olive Oil on Garlic Bulb
For this very reason I knew that using cashews for the creamy base would be a great success. Add in a little red bell pepper for some sweet tang, cayenne pepper for a little zing, and of course salt and pepper. It’s that easy, and so delicious.
Cashews Soaking
Roasted Garlic and Red Pepper Spread Serving Options
This spread tastes great on almost anything: fresh bread, toasted slices, crackers, fresh vegetables or even pasta. I loved it so much I decided to spoon some over my warm gluten-free pasta and it was delicious!
Roasted Garlic and Red Pepper Spread – Blended
Ready in Ten Minutes!
If you don’t include the roasting of the garlic, this spread only requires about 10 minutes of your time. When you eat it you will feel like you are indulging in one of those smooth, decadent spreads you consumed before your dairy-free days. The ones that tasted so good but left you feeling congested and guilty over all of the bad fats.
Not with this spread! You will totally enjoy the flavor and texture and feel great the next day thanks to all of the plant-based protein, antioxidants and healthy fats. So let’s get it goin’ on!!
Roasted Garlic and Red Pepper Spread
Serve this delicious spread on my a batch of my Vegan Cheese Crisps. Or, while you’re roasting up your garlic, make enough for some of my Creamy Vegan Alfredo!
Roasted Garlic and Red Pepper Spread - A perfect flavor pairing. So creamy, rich and smooth you will never guess it's plant-based (and gluten-free)!
Ingredients
- 1 1/4 cups raw cashews (soaked)
- 1 bulb fresh garlic (roasted)
- 1 tablespoon olive oil (for roasting garlic)
- 1/2 cup cashew milk (other nut milks may be substituted)
- 1/4 large red bell pepper (membrane and seeds removed)
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon finely ground black pepper
- 1/8 teaspoon ground cayenne pepper
Instructions
- 1 *Roasting Garlic* Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic but a regular oven can be used too. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves (see picture in post). More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 35-40 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.
- 2) While garlic is roasting, place raw cashews in 1 cup of water (or until cashews are covered, see picture in post) and microwave on high for 2 minutes and 30 seconds. Or on stove top, bring cashews and water to a boil then remove from heat. Either way, let soak for 20 minutes (longer if they do not appear swollen and very soft). Drain and set aside.
- 3) Place drained cashews and 8 cloves of roasted garlic (more or less depending on size and taste) in a high-speed blender. Blend slowly at first to allow cashews to break down. Once cashews are in small pieces, add: cashew milk, red bell pepper, salt, black pepper and cayenne. Mix slowly again to avoid seasonings sticking to the side of the container. Then mix on high speed until smooth and creamy (see picture in post). At this point, taste the spread and adjust salt, pepper and cayenne to personal preference. If a thinner texture is desired, a small additional amount of milk can be added. This will keep well refrigerated in an airtight container for many days.
Notes
Cook Time The only cooking required for this dish is for roasting the garlic and heating the water for the soaked cashews. The spread itself requires no cooking! Serving Suggestions This spread is delicious on bread, crackers or fresh vegetables. I also used it as a sauce for pasta which was outstanding!
![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
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As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. 🍽❓
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I hope that all of you are doing well both mentally and physically! 💕😊🙏](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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