Smokey Roast Capsicum and Cashew Dip

Smokey Roast Capsicum and Cashew Dip

Dips are one of my favorite foods for several reasons. First and foremost, they’re absolutely delicious. Especially when roasted vegetables are added, giving the dip a smokey flavour, like this one. Second, they’re incredibly easy to make. Usually, all you need is an oven and a food processor. And last but not least, dips are incredibly versatile. You can use them to flavour up a salad or Buddha bowl, or simply enjoy them as a snack on their own.

This roasted capsicum and cashew dip has a wonderful charred flavour from the capsicum, with a creamy texture from the cashews, tahini, and nutritional yeast. It’s a great option for those who are sensitive to beans, which are often found in dips like hummus.

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Serves: 6

Ingredients:

Dip:

• 2 capsicums, halved with core and seeds removed
• 3 cloves garlic, skin on
• 1/2 brown onion, halved and skin removed
• 1/2 cup cashews, soaked in hot water for 10 minutes and drained
• 2 tbsp olive oil
• 2 tbsp tamari
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• juice half lemon
• dash of soy milk, plus more if needed
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Optional Garnish:

• vegan feta
• toasted pine nuts
• smoked paprika
• olive oil

Preparations:

1. Preheat oven to 200°C and line a baking tray. Spread the tomatoes, capsicum, onion and garlic over the baking tray and drizzle over olive oil. Season with salt and pepper and roast in the oven for 30 minutes, or until charred and tender.


2. Place the roasted vegetables into a high-speed blender or food processor (removing the garlic skin) with all of the other dip ingredients and blend until smooth.


3. Transfer into a serving bowl and optionally garnish with toasted pine nuts, vegan feta, smoked paprika and a dash of olive oil.

Watch the video: https://www.youtube.com/embed/c4O2LIS6Hos

Source URL: https://chloeevegan.com/recipe/smokey-roast-capsicum-and-cashew-dip/

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