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–+ servings

Fresh Cashew & Veggie Spread | Whole Food Vegan

Venelina Dove M.D.
Super healthy and delicious!
Oil-free but creamy and appetizing.
Perfect for your breakfast sandwich or lunch box!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dips & Sauces
Cuisine European
Servings 1 cup | 2-3 SERVINGS
Calories 276 kcal

Ingredients
 

  • 1 medium eggplant
  • 1 tomato
  • 5 green peppers, cored
  • 3 cloves garlic
  • 2 oz raw cashews
  • ½ lemon, juiced
  • 1 tbsp nutritional yeast
  • 1 tsp coriander
  • 1 tsp paprika
  • 2 tbsp ground flax seeds
  • several twists freshly ground black pepper
  • salt to taste
  • ¼ bunch parsley, chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Put the eggplant, and cored green peppers on a baking sheet and bake for 40 mins.
  • To peel them easily, put the roasted vegetables in a pot and cover with the lid for 15 min.
  • Meanwhile, place the tomato in a pot with boiling water for 2 mins. Take it out and peel.
  • Place the peeled roasted vegetables together with the remaining ingredients in a food processor until finely chopped.
  • Serve it with a loaf of bread or toast.

Notes

  • We usually bake the vegetables earlier in the day. Then we need only 10 mins to prepare everything.
  • When baking the vegetables, you can pour a little water just to cover the bottom of the baking sheet but it is not necessary.

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 42gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gSodium: 209mgFiber: 11gSugar: 15g
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