This vegan crema di peperoni e noci offers a rich and creamy texture with the sweetness of roasted peppers and the nuttiness of walnuts. It's a flavorful spread perfect for crackers, bread, or as a dip for vegetables.
Ingredients: 2 large red bell peppers, roasted and peeled. 1 cup walnuts, toasted. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste.
Instructions: In a food processor, combine roasted bell peppers, toasted walnuts, minced garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste. Transfer the cream to a serving dish and refrigerate for at least 30 minutes before serving. Garnish with additional toasted walnuts and a drizzle of olive oil, if desired.
Prep Time: 15 minutes
Cook Time: 0 minutes
ms. decock
