Top | The Oregonian Cookbook

Roasted Red Pepper-Cashew Spread

(recipe, Katherine Miller)

primary-image, l


This versatile spread is perfect on toast points or crackers for a party appetizer, but it also would make a good sandwich filling or dip for pita triangles and veggie sticks. You can roast the red peppers yourself, but by using store-bought, you can assemble the dish in less than five minutes.


  1. ½ cup raw, unsalted cashews
  2. 2 jarred roasted red bell peppers, well-drained
  3. 1 Tbsp. lemon juice
  4. 1 tsp. salt
  5. ½ cup nutritional yeast


  1. In a food processor or blender, place cashews, bell peppers, lemon juice, salt, and yeast. Blend until smooth, approximately 1 minute.