Skip to main content Search

Roasted capsicum & cashew vegan spread
4.8 8 ratings
Prep. 5 min
Total 5 min
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
Fibre 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®. No strings attached.

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...

Brinjal (eggplant pickle)

4.9(65)

1 h 30 min

French dressing

4.6(39)

5 min

Sauerkraut

4.6(31)

168 h 35 min

Creamy sun-dried tomato dip

4.4(70)

5 min

Café de Paris butter

4.8(22)

25 min

Carrot top pesto

4.9(37)

15 min

Toum

4.5(50)

15 min

Zhoug

4.7(11)

10 min

Buttermilk and jalapeño marinade

4.5(40)

5 min

Leek and smoked salmon dip

4.6(42)

55 min

Savoury herb baked ricotta

4.7(31)

2 h 40 min

Baked pâté

4.8(5)

3 h

 Show all
Show all