Description
A flavorful and nutritious dip made from roasted red peppers and creamy cashews, perfect for any gathering.
Ingredients
- 2 large red bell peppers
- 1 cup raw cashews, soaked
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Water or vegetable broth, as needed
Instructions
- Preheat your oven to 400°F (200°C). Roast the red bell peppers until charred and soft, about 25 minutes.
- While the peppers cool, soak the cashews in water for at least 2 hours.
- Once cooled, peel the skin off the roasted peppers and place them in a food processor.
- Add soaked cashews, lemon juice, garlic powder, smoked paprika, and salt. Blend until smooth, adding water or broth as needed for desired consistency.
- Taste and adjust seasonings before serving.
Notes
Serve with veggie sticks, as a spread, or with chips. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Vegan