I'm obsessed with this red pepper cashew cream! In general, I'm a huge fan of cashew cream. But the addition of red peppers gives this particular version something extra special.
At first, we used it on all of our Mexican favorites like tacos, enchiladas, etc. But then we realized it tastes great on burgers, sandwiches, with chicken, fish, and salads. It's pretty much a staple in our condiments selection. Adjust the spices and consistency according to your preference.
1 cup raw cashews, soaked for 4 hours
1 clove garlic, minced or 1/2 tsp garlic powder
1 Tbs chili powder
1/4 tsp chipotle powder (optional for extra spice)
1 tsp cumin
1 tsp onion powder
1 tsp dried oregano
sea salt, to taste
fresh ground pepper, to taste
1/4 cup nutritional yeast
2 Tbs fresh lime juice
1/3 cup roasted red peppers
3/4 cup filtered water (adjust as necessary for preferred consistency)
1. Place all ingredients in your high speed blender. Start with 1/2 cup of the water and gradually increase as necessary when blending.
2. Blend until smooth and desired consistency has been reached. Store in refrigerator for about one week. Makes 1 & 1/2 cups cashew cream.