Paleo Roasted Red Pepper Spread
Transform your snacking and meal prep with this vibrant and flavorful Paleo Roasted Red Pepper Spread! Made with fire-roasted red bell peppers, creamy soaked cashews, fresh basil, and a zesty hint of lemon juice, this dairy-free and gluten-free spread delivers a rich, smoky flavor with a velvety texture. Perfect for paleo lifestyles, this quick and easy recipe takes just 40 minutes from start to finish and is versatile enough to pair with fresh veggies, paleo-friendly crackers, or as a delicious sandwich spread. Whether hosting a gathering or meal prepping for the week, this wholesome and nutrient-packed red pepper spread is sure to impress with its bold taste and healthy twist!
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 3 cloves Garlic cloves
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 cup Raw cashews
- 0.5 cup Fresh basil leaves
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for about 20-25 minutes, turning halfway through, until the skins are charred and blistered.
While the peppers are roasting, place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 15 minutes, then drain and set aside.
Once the peppers are done roasting, remove them from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap to allow the peppers to steam for about 10 minutes. This will make peeling them easier.
Peel the skin off the roasted peppers, remove the stems, and seeds.
In a food processor, add the roasted peppers, soaked cashews, garlic cloves, olive oil, lemon juice, basil leaves, sea salt, and black pepper.
Blend everything together until you achieve a smooth and creamy consistency, scraping down the sides as needed to ensure all ingredients are incorporated.
Taste and adjust seasoning if necessary. You can add more lemon juice or salt depending on your preference.
Transfer the roasted red pepper spread to a serving bowl. Serve immediately or refrigerate for up to 5 days. Enjoy as a dip with veggies or a spread for paleo-friendly crackers or wraps.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
