Ingredients:
- 8 mini peppers
- 2 cups of cashew nuts
- 1/4 cup lemon juice
- 1/2 teaspoon pink Himalayan salt
- a pinch of ground black pepper
Preparation:
Soak the cashews in water for 30 minutes, then drain and rinse them. Soaking them in water will soften them and make for a creamier spread.
Cut the peppers in half lengthwise, remove the stems and remove the seeds.
Blend all ingredients in a blender until smooth and creamy. Fill the pepper halves with the spread and sprinkle with chopped fresh parsley.