Cashews have long been used to add creaminess and texture to vegan cheeses, whipped cream and the like. My mom found this recipe and made it last weekend. I was so hooked I had to make it again... and quickly! The original recipe calls for roasting the red peppers yourself. I don't have any qualms with roasting peppers, but the cost of roasted jarred peppers compared to fresh doesn't equate. A 12 ounce jar of roasted red peppers was on sale for $1.89 compared to $4 for 2 peppers, so I went that route!
This is a great recipe to involve your kids with. My little guy is a huge fan of pressing the buttons on the food processor (fully supervised of course). He peeled the garlic and helped pick the arugula. He also quality assured the roasted peppers (he can eat a whole pepper in a matter of minutes). I am a firm believer of involving him in cooking every day. There are always tasks that he can help with and then he's invested in the final product and always eats better.
Besides a dip with crudites or crackers, this would be an awesome spread on a sandwich, burger, or as a topping for grilled fish or chicken. It's reminiscent of a Romesco but omits the bread, making it better for low-carb-ers or gluten intolerant folks.
Roasted Cashew and Red Pepper Dip-Vegan
adapted from inpursuitofmore.com
- 1-12 ounce jar roasted red peppers, drained
- 1 cup cashews
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/2 cup arugula, loosely packed
- 1 garlic clove
- salt to taste
Toast cashews in a saute pan until lightly browned and fragrant. In a food processor, add the garlic clove and turn on until finely minced. Add the peppers, warm cashews, lemon juice, olive oil and arugula. Process until smooth. Test for seasoning and add salt to taste. Keeps refrigerated for a week.