Description
A rich and flavorful vegan dip made with roasted red peppers and cashews, perfect for gatherings.
Ingredients
Scale
- 2 large red bell peppers
- 1 cup raw cashews, soaked
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- Salt to taste
- Water as needed for blending
Instructions
- Roast the red peppers until tender and charred, then let cool.
- Soak the cashews in water for at least 2 hours.
- In a blender, combine the roasted peppers, soaked cashews, garlic, lemon juice, and spices.
- Blend until smooth and creamy, adjusting seasonings as needed.
- Chill for at least 1 hour before serving.
Notes
For a spicier version, add cayenne or red pepper flakes. For a nut-free option, substitute cashews with silken tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg