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Cashew Cream Bell Pepper Sauce

What you need: 

1 cup raw cashews
2 large peppers, preferably red
1 onion
1 tablespoon vegetable oil
salt & pepper

What you do: 

Bake the peppers whole until the skins begin to blacken. Allow to cool, then remove and discard the skins and seeds.
Put the cashews in a blender and barely cover them with water. Puree into a smooth cream, adding a splash of water if it's too thick.
Dice the onion and sautee it in the oil until translucent. Add the peppers and the cashew cream. Simmer, stirring frequently, for 5-10 minutes. Add water to reach the consistency of a cream sauce, or as thick as you prefer. Season to taste. Allow to cool slightly, then blend the sauce until smooth.
Serve with pasta and/or vegetables, potatoes, whatever you like.
Source of recipe: I veganised it.

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

  This recipe was so quick and easy to make and wow so creamy I didn't think  it to be bland at all .I did saute some fresh garlic with the onion. My omni Fam liked it as well. We had it over bowtie pasta and lightly steamed broccoli. Great Week night meal quick easy and really good. ;)b

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MMMMMMMMM.... sauce is yummy as is, but I did something with the leftovers that made me very happy too: I thinned it out with a little water, to a soup consistency, & added some cumin, a lot of curry powder, a bit of chopped cilantro, and some leftover rice...... Oh, it was SO f'n good! Will definitely make again!

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Sorry if it was unclear... I'll try to explain. :)

You make the thick cashew 'cream' in yr blender.
You fry the onions then add the roasted, peeled peppers.
You add the cashew stuff and simmer, and add water as necessary.
You put the whole lot back into yr blender and puree it until smooth.
And eat! (and, hopefully, enjoy).

oooooh alright. thank you very much. i will have to try this very soon.

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absolutely fantastic. will make this soooo many times again  :)>>>

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wait a minute... i have a question. i'm slightly confused about the recipe although just seeing this, i thought it looked good (something i HAVE to try). So... do you chop up the red pepper and put it in the blender/food processor? or...? i should know this i guess, but it seems like you sautee onions and then add the crushed cashews and peppers to the onions? AH! please explain because this sounds really yummy!

Sorry if it was unclear... I'll try to explain. :)

You make the thick cashew 'cream' in yr blender.
You fry the onions then add the roasted, peeled peppers.
You add the cashew stuff and simmer, and add water as necessary.
You put the whole lot back into yr blender and puree it until smooth.
And eat! (and, hopefully, enjoy).

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I feel terrible saying this, but I have to. This was terrible and I followed the recipe completely. So blah. I will not make this again...  :P

I'm gonna assume it's your vote which is dragging down my recipe's rating. I'm sorry you didn't like it - fair enough, each to their own. But you could have just said "I didn't like it" instead of "it was terrible". :P

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wait a minute... i have a question. i'm slightly confused about the recipe although just seeing this, i thought it looked good (something i HAVE to try). So... do you chop up the red pepper and put it in the blender/food processor? or...? i should know this i guess, but it seems like you sautee onions and then add the crushed cashews and peppers to the onions? AH! please explain because this sounds really yummy!

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This was great!
I don't think I really pureed my cashews long enough - I'm impatient and I hate the sound of my food processor - so my sauce was a bit chunky, but I think thats part of the reason I enjoyed it so much.  It was different from all of the other sauces I usually make.  I'm excited to try it over potatoes.
Thanks Heli!

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I feel terrible saying this, but I have to. This was terrible and I followed the recipe completely. So blah. I will not make this again...  :P

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A-M-A-Z-I-N-G!!!
I roasted 2 red peppers and followed the recipe exactly with the addition of sauteed garlic, garlic powder and some nutritional yeast to boost some necessary B vitamins ( I add nutritional yeast to almost every savory food the kids will eat for this reason). This sauce is sooo good! I served it over linguine pasta with spring vegetables (asparagus, broccoli, green beans, zucchini, mushrooms) and some sauteed sundried tomato sausage. I somehow ended up making double the amount of sauce that I needed for the linguine so I'm looking forward to using it on another dish sometime this week. I would also like to add that citrusy beers pair quite well with the flavors in this sauce. I would personally recommend either Fat Tire, Red Stripe or Dogfish Head. Cheers!  ;)b

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