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Creamy dairy-free cashew and roasted capsicum dip
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Prep Time:
380 minutes
Cook Time:
35 minutes
Total Time:
415 minutes
Creamy cashew and roasted red pepper dip, free of dairy and gluten.
Ingredients:
  • 250.00 ml raw cashew nuts
  • 1 large red capsicum
  • 18.20 gm extra virgin olive oil, plus extra to serve
  • 2 garlic cloves, unpeeled
  • 62.50 ml almond milk
  • 1 tsp ground coriander
  • 42.00 gm lemon juice
  • 1/4 tsp dried chilli flakes, plus extra to serve
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves, plus extra to serve
  • Crackers or no-oat cakes (see notes), to serve
Instructions:
  • In a glass or ceramic bowl, soak cashews in water overnight, covering the bowl with plastic wrap in a cool place.
  • Preheat the oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • Cut the capsicum into halves and quarters, removing the seeds and membrane. Place them skin-side up on a prepared tray, then drizzle with oil and season with salt and pepper. Roast for 30 to 35 minutes. Add garlic for the last 15 minutes until capsicum is browned and slightly blistered, and garlic is tender. Transfer capsicum and garlic to a heatproof bowl, cover with plastic wrap, and set aside for 10 minutes. Peel and discard the skins from capsicum and garlic once cooled completely.
  • Prepare cashews by draining and rinsing them thoroughly under cold running water. Place them in a blender along with capsicum, garlic, almond milk, coriander, and lemon juice. Blend on high speed until a smooth consistency is achieved. Transfer the mixture to a bowl and mix in chilli and parsley. Season with salt and pepper, then stir well to combine. Drizzle with extra oil, and top with additional chilli and parsley. Serve alongside crackers.

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