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Smoky Red Pepper Cashew Cream Sauce

Smoky Red Pepper Cashew Cream Sauce ~ Sumptuous Spoonfuls #sauce #recipe

I have seen many cashew cream sauces on vegan sites and was always curious to know what a cashew cream sauce actually tastes like. So when I found myself with a collection of beautiful peppers from my mom and dad’s garden and a can of roasted cashews in my cupboard, I decided it was time to give it a try.

I first fire roasted my peppers and garlic on the grill, then pureed it all in my handi chopper. The garlic when fire roasted turns into a creamy paste and loses its “bite”, so a whole head of garlic is not at all overwhelming, but rather a supporting undertone to the peppers and cashews. It turned into this most wonderful thick, creamy sauce. I had been using it for a dip with crackers or chips because yeah, it is just that good, all on its own, but there are so many ways you could use this pretty dairy-free cream sauce:

  • Serve it as a dip with vegies, chips or crackers
  • Use it on pasta, eggs, chicken, fish or vegies
  • Spread it on toast or sandwiches 
  • Mix some into soup for a flavor boost
I gave a taste of this to my friends at work and they all thought it was wonderful. One of my friends couldn’t wait for me to get it posted on my blog so I emailed her the recipe.

Smoky Red Pepper Roasted Garlic Cashew Cream Sauce

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Smoky Red Pepper Roasted Garlic Cashew Cream Sauce


  • 1 head of garlic
  • About 1 teaspoon of olive oil
  • About 3 large red bell peppers or other sweet peppers (about 1 cup total, after roasting and removing the seeds/stems)
  • 1 small hot pepper or 1/4 teaspoon dried pepper flakes (more or less to taste)
  • 1/2 cup roasted, salted cashews
  • 1/4 teaspoon salt (more or less to taste)


  1. Cut the top off the garlic head and drizzle a bit of olive oil into it. Wrap the garlic in foil.
  2. Start up your grill and when it's hot, set the head of garlic and the peppers over the heat to roast. Roast the peppers until charred and black, turning to roast all sides of the pepper. Roast the garlic until it's completely soft and squishy. I didn't time it on the grill, but in an oven it takes garlic about an hour to get good and soft.
  3. Remove the stem and seeds from the peppers. You can pull the peel off the peppers or leave the peel on for extra charred flavor.
  4. Using a handi chopper or blender, puree the pepper with the cashews and garlic till smooth. Add salt to taste.


If you don't want to use the grill to roast the veggies, you can roast them in the oven instead.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Smoky Red Pepper Cashew Cream Sauce ~ Sumptuous Spoonfuls #sauce #recipe

This recipe was shared at Weekend PotluckScrumptious Sunday, Mix it Up Monday, Mostly Homemade Monday, Munching MondayInspiration Monday, Wine’d Down Wednesday and Thursday Favorite Things.

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9 Responses

  1. Denise

    My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise

    October 27, 2013 at 7:14 am

    • Ann

      Thanks for visiting, Denise! I’m so glad you stopped by and I’ll have to tell Mr. C thank you for sharing the news 🙂

      October 27, 2013 at 1:21 pm

  2. Love this! Sounds wonderful 🙂

    October 29, 2013 at 6:54 am

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  4. You keep bringing such delish sounding recipes to *Mostly* Homemade Mondays. I LOVE it!!!

    I will be featuring this recipe tomorrow when the blog hop goes live. Seriously…everything you share sounds so good. Keep ’em comin’!!!


    November 3, 2013 at 8:57 pm

    • Ann

      Oh thank you so much Jess! It makes me so happy you like my recipes 🙂

      November 3, 2013 at 9:49 pm

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