Roast capsicum aioli (egg free)
Roast capsicum aioli – Gluten free, egg free, dairy free, vegan, vegetarian, clean and paleo friendly
I’ve been appreciating the diversity of cashews. I’ve got so many sweet and savoury cashew recipes in my head I wish I had the time to experiment with all of them at once but as patience is a virtue I will have to bide my time. However, there’s nothing stopping me from posting a cashew recipe for the next 5 days to feed my cashew obsession and to give you more ideas on ways to use cashews.
A few weeks ago I showed you how to make an egg free chilli and lime aioli. Well today I’ve got for you a delicious smokey flavoured roast capsicum aioli which would taste great with cajun chicken breasts or drizzled over sweet potato fries. Once again you’ll need to use raw, natural, unsalted cashews which need to be soaked beforehand. If you’ve never used cashews before, give it a try It’s so easy. All you need is either a mini food processor or high speed blender and you will have creamy egg free aioli.
The smokeyness comes from the smoked paprika powder, however if you prefer you can leave it out.
How to roast capsicums
Why this is so good for you
Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increases immunity and reduce the risk of stroke.
Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients
Have a great day!
Love, Tash x
- 1/2 cup cashews, soaked overnight in cold water or 20 minutes in hot water
- 1/4 - 1/2 teaspoon fine pink Himalayan salt
- 1 medium red capsicum, halved, seeds and membranes removed
- 1 clove garlic
- 1 tablespoon lemon juice
- Optional: 1/2 - 1 small red chilli
- Optional: 1/4 level teaspoon smoked paprika
- Preheat oven to 180 degrees C. Place capsicum halves cut side down on a baking paper lined tray. Roast until skin blisters and is shriveled and blackened. Transfer to a small bowl, cover with cling wrap for 5- 10 minutes. Peel skin away and discard. Place capsicum in a small food processor.
- Drain and rinse cashews. Add to food processor along with remaining ingredients. Blitz until smooth and creamy. Add water to thin out to desired consistency.