The lovely folks at Buy Whole Foods Online recently sent me a big stash of cashews and I honestly couldn’t have been happier.
Cashews are the most unbelievably versatile ingredients. Not just limited to snacking on, you can turn cashews into sauces, add them to stir-fries, chop them up and add them to granolas, breakfast cereals or porridges and even turn them into cheesecakes.
I got so excited about cashews that I even did a round-up last week of 7 brilliant cashew recipes from my friends at the Health Bloggers Community. Check out the blog post to get even more inspired.
I decided on this recipe after seeing Caroline from Nutritious Living sharing a roast butternut squash version. I definitely wanted to make a savoury recipe with my cashews and to do something more adventurous that just chopping them up and topping another main meal with them.
That’s where this sauce comes in. Roasted red peppers are so simple and easy to do in just half an hour, and they give this sauce a gorgeous warmth and depth to the flavour. Then it’s as easy as blending them together with your soaked cashews to get a rich and creamy sauce.
I could have added loads of herbs and others flavours in here. Even a few sprinkles of dried chilli flakes would be amazing. But I wanted to keep this as a super simple and basic base for a sauce that you can play with and add your own spices and seasoning to that suit your taste.
Enjoy this recipe and let me know what you think! Always happy to have you join in the conversation over on my Instagram - what would you add to this recipe to give it a little extra?
SERVES: Makes enough sauce for 4-6 portions of pasta
PREP TIME: 10 minutes
COOK TIME: 30 minutes
salt and pepper
2 tbsp olive oil
4 garlic cloves
2 red bell peppers
Pre-heat the oven to 180°C. Slice the red peppers into 6 pieces each and put into a baking tray with the olive oil. Peel the garlic and leave whole and add to the baking tray with the peppers, together with a good grind of salt and pepper. Mix to coat the peppers evenly with the olive oil and seasoning. Roast for 30 minutes.
While your peppers are roasting, put your cashews in a bowl and cover with boiling water. Leave to soak for 30 minutes. When they’re done, rinse them in a sieve with some cold water.
In a bowl, combine together the roasted peppers and garlic with the cashews. Don’t be afraid to pour in the olive oil from the roasting tray too - that’s got lots of lovely flavour packed in it! With a hand-blender, blitz the ingredients together until they form a smooth sauce. Season with salt and pepper to taste.
Serve stirred into freshly cooked pasta, topped with a sprinkling of seeds or a grating of cheese. Store in an air-tight container for up to 7 days to use for later.
You can find out more about cashews as well as lots of other versatile ingredients by downloading my e-book How to create your own Flourishing Pantry.
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