Roasted Red Pepper and Cashew Dip
A delicious Roasted Red Pepper Dip made creamy with the addition of cashews. You would never guess this dip is dairy free and vegan!
I have developed quite an addiction to dips, rarely going a day without eating some with veggies, crackers or just by the spoonful. Even in my pre diet restrictions days I preferred to make dips from scratch rather than go the store bought route. I am always amazed by the ingredient list of hummus and veggie dips sold in stores, with most containing a long list of preservatives, powders and modified starches.
This roasted red pepper dip is everything a homemade dip should be. It’s full of flavour, easy to make and contains just 4 ingredients! Red peppers and garlic are roasted in the oven for 40 minutes until they develop a rich smoky flavour and then blended with cashews, which thicken the dip and give it a smooth and creamy texture. Cashews are a great source of protein, zinc and iron and contain less fat than almost every other nut (including almonds!) making them a healthy alternative to dairy. Although 6 cloves of garlic sounds like a lot, when roasted they lose their strong flavour and become caramelized, adding a rich and slightly sweet flavour to the dip. If you prefer a stronger flavour, add a pinch of smoked paprika to the mixture when blending for a touch of spice.
I love eating this with veggies and crackers as a healthy snack or served as a sauce with chicken or fish. This dip has a long shelf life and can last for up to a week in the fridge (although I doubt there will be any left by then!)
Here are a few other dip recipes that you will enjoy…
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Red Pepper Dip
Ingredients
- 3 red bell peppers
- 6 cloves garlic
- 1 tbsp olive oil
- 3/4 cups cashews soaked in boiling hot water for 10 minutes
- 1/2 tsp salt
- 1/4 tsp paprika
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
- Place the peppers and peeled garlic cloves on a baking tray and drizzle with olive oil. Bake in the oven for approximately 25-30 minutes or until the peppers have wilted and the skin begins to darken. Remove from the oven and allow to cool
- Once cool enough to handle, remove the skin from the peppers, cut in half and take out the seeds and stem.
- Place the peppers, garlic cloves, drained cashews and 2 tbsp of water, lemon juice, salt and paprika in a blender. Blend and add more water until the dip reaches your desired consistency.
Great recipe – easy and tasty. However, had lots left over from Christmas. It was made on Monday 26 Dec, on the table for some hours on 27th, then put back in fridge. Can some be used as a sauce or frozen, as I am loath to throw away?
Outstanding dip, the roasted garlic makes this recipe
Trying to transition from vegetarian to vegan and this tastes exactly the same!!!
I just made this, and it’s incredible! Thank you for the idea!
Thanks for this yummy recipe!
Looks great! I don’t have any cashews – would other nuts work?
There are quite a few options, you could use macadamia nuts, almonds or walnuts. Just be sure to soak the nuts for at least 4 hours before using so they blend into a smooth cream.
I made this tonight to go with salmon. It was lovely and easy to make! Another Every Last Bite success!