Ingredients
- 425 grams roasted red peppers, rinse and drain
- 1 cup tofu, silken
- 110 grams walnuts, toasted
- 1 tablespoon red wine vinegar
- ½ teaspoon cumin
- ⅛ teaspoon cayenne
- ¼ teaspoon salt
- ¼ cup olive oil, extra virgin
Directions
1. Purée red peppers through salt in food processor until almost smooth. |
2. With motor running, add oil in a slow stream, blending until incorporated. |
3. Spread is also delicious with crudités, crackers or toasts. |
4. Spread can be made 3 days ahead and chilled. Bring to room temperature before serving. |
Keywords
Vegan, pepper spread
Vegan, pepper spread
Roasted Red Pepper and Walnut Spread. To import, drag image to your MacGourmet recipe box.