Roasted capsicum & cashew vegan spread

4.8 9 ratings

Prep. 5 min

Total 5 min

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

Energy 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...

Mushroom-stuffed mushrooms

50 min

Seeded wholemeal bread (Diabetes)

3 h 20 min

Vegetable bake (Thermomix® Cutter)

55 min

Saffron and cardamom poached pears

40 min

Caramelised leek and feta tart (TM6, Maria Stuart)

2 h 25 min

Stewed prunes

55 min

Cheese and tomato bread

3 h 5 min

LSA

5 min

Black tahini and beetroot hommus

1 h 10 min

Nut butter & berry chia jam overnight oats

24 h 10 min

Asparagus tart with sour cream pastry

2 h

Spinach & mushroom quiche (Noni Jenkins)

50 min