Preheat the oven to 350 °F / 180 °C.
Cut the red bell pepper in half, remove the stem and seeds and brush the skin with a little bit of olive oil.
Place the bell pepper and garlic cloves (unpeeled) on a baking sheet. Cook in the oven for 10 minutes, then remove the garlic cloves (they should be quite soft). Let the bell pepper roast for another 20 – 25 minutes, until the skin is kind of bubbly and burned in a few spots.
Take the bell pepper out of the oven, place it in a bowl and put a big plate on top (you could also use plastic wrap, but there´s something about the plastic-heat combo that I don’t like). This will steam the bell pepper and make it easier to peel. Let it cool down like that. Once cold, remove and discard the skin.
Drain and rinse the cashews.
Peel the garlic cloves and throw them in the blender with the bell pepper flesh and the rest of the ingredients (cashews, water, olive oil, coconut nectar, coconut aminos and salt). Blend on high speed until smooth and creamy. Taste and adjust seasoning.