Stuffed Piquillo Peppers

Ingredients

• 2 jars (12 ounces each) Spanish Piquillo peppers, drained
• 5 cups Oh She Glows Sour (Cashew) Cream
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, finely chopped
• Coarse sea salt to taste

 

Instructions

1. With your fingers, gently open the stem end of one of the peppers, being careful not to poke through the flesh. With a small spoon or your fingers, carefully stuff 1-2 teaspoons of Oh She Glows Sour (Cashew) Cream inside. It should fill the pepper’s cavity but should not be falling out. Continue until all the peppers have been filled.
2. Preheat the broiler to high.
3. Arrange the peppers in a single layer in a broiler-proof glass-baking dish. Pour 1 tablespoon of the olive oil over them. Sprinkle the garlic over the peppers. Broil for 10 minutes until the tops of the peppers blacken.

Oh She Glows Sour (Cashew) Cream

Ingredients

• 1 cup raw cashews, soaked
• 1/2-3/4 cup water, as needed
• 2 teaspoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/4-1/2 teaspoon fine grain sea salt, to taste

Directions

1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
2. Drain and rinse the cashews and place in the blender.
3. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits.