Put this together on the fly one Saturday when I had a bunch of mini sweet peppers and red fresno peppers.

Planning to use this for pizza, pasta, dipping, sandwiches …

Ingredients

Untitled

Directions

  1. Set oven to 400*F
  2. Line a baking sheet with foil. Spray the foil with cooking oil.
  3. Stem and seed the peppers (following all safety precautions).
  4. Arrange the sweet peppers and fresno peppers on the pan. Try to keep them separated.
  5. Roast the peppers for 40 minutes at 400, flipping at 20 minutes.
  6. When finished, allow to cool and set aside for later.
  7. Peel and slice the onions into discs using a mandolin to get super thin circles.
  8. Soak the onions in cold water for a couple hours.
  9. Soak the cashews in cold water for a couple hours as well.
  10. Caramelize the onions, by heating a large skillet on medium, adding some olive oil and ghee when hot. Add the onions and spread them out into a flat layer. Let them cook slowly, without disturbing them until they start to turn brown, then move them around to get all parts cooking. I added a couple of teaspoon of brown pan sugar y try o help the process along, then a little later some red wine to keep them wet and not burn. It takes upwards of half an hour to 45 min to do the job properly, making sure not to burn them. When done sweet aside. (See Caramelized Onions | Tamouse's Recipe File)
  11. Drain the cashews and put into a food processor, along with the nutritional yeast, garlic, lemon juice, roasted peppers (if you make this again, don't put all the roasted fresno peppers in— maybe one or two only)
  12. Pulse them several times to chop up the ingredients, then run the processor continually while you slowly add the water. Stop adding water when the sauce becomes smooth, and let the processor continue for 4-5 minutes. Keep scraping down the sides of the bowl. It's done when it's the smooth consistency of a cream sauce (you decide how smooth that is)
  13. Taste and add any additional seasonings.
  14. Store in the fridge up to a week. This will also freeze very well up to six months. (i'm not a good scientist though; those are just guesses.)

Part 2: Double the cashew cream part to spread out the heat.