Recipe: Cashew Capsicum Dip

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.

Cashew Capsicum Dip | I Spy Plum Pie

I adapted a recipe I found at Taste

Ingredients List

  • 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


  1. Cover the cashews with water and cover. Set aside overnight
  2. Preheat oven to 200C and line a baking tray with paper
  3. Quarter the capsicum and remove the seeds and membrane. Place skin side up on the tray and drizzle with oil
  4. Roast for 30 – 35 minutes until the capsicum skin is browned and beginning to blister, adding the garlic cloves for the last 15 minutes
  5. 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
  6. Drain and rinse the cashews and place in a food processor with the capsicum and garlic, then add the rest of the ingredients.
  7. Blitz until smooth, then taste and season with salt and pepper
  8. Spoon into a bowl and then serve with extra chilli flakes, parsley and drizzled with olive oil

Cashew Capsicum Dip | I Spy Plum Pie

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!

Cashew Capsicum Dip | I Spy Plum Pie

Do you make your own dips? Give this cashew capsicum dip a try!

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