Recipe: Red Pepper Cashew Butter (Vegan and Raw)

I like things that taste good. Who doesn’t right? Meat, vegetarian, vegan, anything that catches my palette. But no matter the nutritional content, if it tastes like cardboard, I won’t eat it (like brown rice). Life’s simply too short to not enjoy your food.

Last night, after some research on kale chips (more on this on another post), I stumbled upon the use of cashews for vegan ‘cheese sauce’.

Usually any ‘faux meat’ or ‘faux dairy’ would turn me off. Just embrace the vegetables, let them speak for themselves. No need to give them false identities. After reading the ingredients and removing the label ‘vegan cheese’, I decided to try using cashews as a thickening base for…something.

And here’s what I ended up with:

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Red Pepper Cashew Butter
1c cashews (unroasted, if you want to keep it raw)
1/2 lemon, peeled and deseeded
1 red bell pepper, diced
1 jalapeño
salt and pepper to taste
water, as needed

Blend altogether in whatever gadget you’ve got. Food pro, blender, Vitamix, etc. The cashews may get really thick so add water to your desired consistency.

Don’t be afraid of the jalapeño, you can barely feel the heat. Add herbs if you want. Fantastic on toast, crackers, as a veggie dip, pasta salad dressing, mayo alternative in sandwiches, etc.

Keeps for a few days in an airtight container.

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