It’s been a while since I’ve whipped up a dip, but this cashew capsicum dip was well worth the wait! It’s creamy, delicious and completely vegan! It does require a little planning ahead, but after that it’s a breeze to make.
I adapted a recipe I found at Taste
- 1 cup cashews
- 1 large red capsicum
- 3 cloves garlic
- Olive oil
- 1/4 cup almond milk
- 2tsp ground coriander
- Juice of a lemon
- 1/2 – 1 tsp dried chilli flakes (plus extra to serve)
- 2tbs fresh parsley (plus extra to serve)
- Salt and pepper
- Cover the cashews with water and cover. Set aside overnight
- Preheat oven to 200C and line a baking tray with paper
- Quarter the capsicum and remove the seeds and membrane. Place skin side up on the tray and drizzle with oil
- Roast for 30 – 35 minutes until the capsicum skin is browned and beginning to blister, adding the garlic cloves for the last 15 minutes
- Remove and place in a bowl, cover and leave to sit for 10 minutes. Remove and discard the skins from the capsicum and garlic and set aside to cool
- Drain and rinse the cashews and place in a food processor with the capsicum and garlic, then add the rest of the ingredients.
- Blitz until smooth, then taste and season with salt and pepper
- Spoon into a bowl and then serve with extra chilli flakes, parsley and drizzled with olive oil
I love the colour of this cashew capsicum dip, and it really is amazing that it is so creamy given it’s entirely vegan! Roasting the capsicum and garlic adds a bit of time to the dish, but it’s worth it for the flavour they give. I like to add a good amount of chilli to the dip as I like the kick it adds, but that’s entirely up to you!
I was also able to use my own parsley and mum’s lemon in this dip which always makes me a happy camper!