Skip to main content Search

Roasted capsicum & cashew vegan spread
4.8 13 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...

Protein Bars

2.9(34)

50 min

Chicken Buddha bowl (Thermomix® Cutter, using modes)

4.9(94)

1 h

Asparagus and saffron risotto

3.5(20)

35 min

Leek and ham tart

4.9(246)

1 h 55 min

Black tahini and beetroot hommus

4.7(38)

1 h 10 min

Apple and whole banana loaf

4.1(56)

1 h 10 min

Pork in creamy Marsala wine sauce

4.4(109)

25 min

Spinach & mushroom quiche (Noni Jenkins)

4.5(198)

50 min

Warm sweet potato and chickpea salad

4.7(248)

45 min

Grain-free granola (Noni Jenkins)

4.9(267)

40 min

Raw crunch salad (Noni Jenkins)

4.6(193)

10 min

Coq au vin blanc with mashed potato

4.3(226)

1 h 50 min