This cashew, roasted red pepper dip is a healthy vegan dip, spread, snack or sauce! It's flavor and freshness are sure to satisfy and curb any cravings! I use whole, real and fresh ingredients to optimize health and support a plant-based diet! Try this roasted red pepper dip with fresh cut veggies, on pizza, pasta, salads or sandwiches!
Vegan I Gluten Free
Serves: 1 - 2 cups
Time: 35 minutes
1/2 cup cashews, soaked
3 red bell peppers
4 cloves garlic, whole, in shell
1/2 lemon, juiced
2 tbsp. tahini
1 tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. chili powder
Preheat the oven to 350F.
Cover the cashews with boiling water and let soak 30+ minutes. Set aside.
Rub the red peppers and garlic (with the skin on) with ~1 tbsp. olive oil and place on a baking sheet covered with a silicone baking mat or parchment paper. Bake for 15 - 20 minutes, until starting to brown and the skin wilt. Turn the heat up to 400F and cook an additional 5 - 10 minutes, until the peppers are fully roasted.
Let the peppers slightly cool and remove the skin and seeds. The skin should easily peel off. Remove the skin from the garlic.
Drain the cashews. Transfer all the ingredients into a blender or food processor.
Blend until smooth and creamy. Taste and adjust as needed.
Enjoy!
Store 2 - 4 days in the fridge!
