Vegan Romesco Sauce with Cashew Cream

Updated at: Wed, 16 Aug 2023 19:42:41 GMT

Step 1

Soak cashews 24 hours ahead of time for best results.

Step 2

Preheat grill setting in oven to around 220 degrees Celsius. Prepare roasting tray with a sheet of baking paper and some olive oil. Leave the capsicum whole. Cut the onion into quarters and slice the tomatoes in half. Chop the top off the bulb of garlic. Throw the veggies onto the roasting tray and smother them in olive oil before popping them in the oven under the grill setting. You will need to check every 5 minutes or so. Turn the red capsicum once it starts to char on top. For best results, get a good char on the outside of the veggies before removing from the oven.

Step 3

Meanwhile, when the veggies are cooking, blend the cashews in a food processor or blender with some olive oil until they form a smooth paste.

Step 4

Once the veggies are roasted, peel the capsicum (gingerly, avoiding burnt fingers - you can use tongs or a fork), then remove the green stem and seeds. Remove the stem of the tomato.

Step 5

Squeeze the cooked garlic out of the bulb into the cashew paste, then add the capsicum, onion and tomato. Blend or food process until pureed. Add the red wine vinegar and salt and pepper to taste, then serve with the pasta of your choice!

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