A delicious and creamy vegan spread made with cashews and roasted red peppers, perfect for sandwiches or as a dip.
Preheat a frying pan over medium heat and add half of the olive oil.
Using a non-stick pan can help reduce the amount of oil needed.
Slice the red bell pepper into strips and sauté in the pan until tender and slightly charred.
Cutting the pepper into even strips ensures uniform cooking.
Transfer the cooked pepper to a blender along with the cashews, nutritional yeast, lemon juice, water, salt, and black pepper.
Adding the liquid ingredients first can help the blender process the mixture more easily.
Blend the mixture until smooth, scraping down the sides as needed.
Blend in short bursts to avoid overheating the blender.
Transfer the spread to a serving dish or storage container.
Let the spread cool slightly before serving to enhance the flavors.
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