Creamy Roasted Red Pepper & Toasted Cashew Dip Perfection ❤️🌿✨
Ingredients
1 cup (140g) raw cashews, soaked (see note)
1 jar (12 oz / 340g) roasted red peppers, drained (or 2 large homemade roasted red peppers, peeled and seeded)
2 cloves garlic
2 tbsp (30ml) lemon juice
2 tbsp (15g) nutritional yeast (optional, for cheesy flavor)
1 tbsp (15ml) olive oil
1/2 tsp salt, or to taste
1/4 tsp smoked paprika (optional)
2-4 tbsp (30-60ml) water, as needed to blend
Directions
1. Soak the Cashews: Place raw cashews in a bowl and cover with boiling water. Let soak for at least 15-30 minutes (or soak in cold water for 4+ hours or overnight in the fridge). Drain and rinse the cashews thoroughly. This softens them for a creamier dip.
2. In a high-speed blender or food processor, combine the drained soaked cashews, drained roasted red peppers, garlic cloves, lemon juice, nutritional yeast (if using), olive oil, salt, and smoked paprika (if using).
3. Blend on high speed until the mixture is completely smooth and creamy. This may take a couple of minutes, depending on your blender. Scrape down the sides as needed.
4. If the dip is too thick, add water one tablespoon at a time, blending after each addition, until you reach your desired consistency.
5. Taste and adjust seasoning if necessary (more salt, lemon juice, or nutritional yeast).
6. Transfer the dip to a serving bowl.
7. Serve immediately with vegetable sticks, crackers, pita bread, or use as a spread on sandwiches and wraps.
8. Store leftover dip in an airtight container in the refrigerator for up to 5 days.
Recipe Information:
Preparation Time: 5 min (+ soaking time) | Blending Time: 5 min | Total Time: 10 min (+ soaking) | Calories per Serving: ~100 per 2 tbsp serving | Number of Servings: ~1.5 cups (approx 12 servings)
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