Fresh Cashew & Veggie Spread | Whole Food Vegan
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Print Recipe Servings 1 cup | 2-3 SERVINGS
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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
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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.
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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.
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