Dreamy Creamy Red Pepper Dip

Time for another dip recipe! There are so many things I love about homemade dips. They’re tasty, easy to make, nourishing and that’s just off the top of my head. My Dreamy Creamy Red Pepper Dip is no exception. But I think what might be my favourite thing about this bad boy is just how versatile it is.

The secret to this dip is raw cashews. If you soak cashews in a little water and a pinch of salt for at least 1 hour they can transform into the most delectable creamy base when blended. But the cashews aren’t just there for the creamy factor they’re a terrific source of plant-based protein and are choc-full of good fats. Not too shabby.

With its sweet, mild, and bright flavours my creamy red pepper dip is great in so many different foodie scenarios:

on toast
in a breakfast roll with some chickpea scramble
as part of an epic platter
dolloped onto a nourish bowl
stirred through some hot pasta as a nourishing creamy pasta sauce

Did I mention it’s gluten and dairy-free? That means everyone gets to enjoy it! And that’s just as well because this stuff is simply too good to miss out on. Give it a go and let me know what you think. xx

1 cup of raw cashews (soaked for at least 1 hour in the same amount of water and a pinch of salt)

3 large red bell peppers (or red capsicums for us Aussies 😉 )

the juice of 1 lemon

1 tbs olive oil

a clove of garlic (peeled)

salt and pepper to taste

Method:

Turn your grill on high. cut the red bell peppers into quarters, remove the seeds and membrane and spread them out, skin side up on a baking paper-lined oven tray.
Place the tray under the grill and cook until the skin is all black and blistered. This normally takes around 10 minutes.
Once they’re ready, get yourself a medium freezer bag, pop the blistered red pepper pieces in it and twist the bag to lightly seal. Set the peppers aside to cool.
While the peppers are cooling, drain and rinse the raw cashews and pop them in the blender with the lemon juice, olive oil, garlic, salt and pepper.
- When the peppers are cool enough to handle take them out of the freezer bag then remove and discard the blackened skin. Place each piece into the blender with the rest of the ingredients when you’ve removed all the skin.
Blend all your ingredients on high until you get a completely smooth and creamy mixture. Store in a clean glass jar in the fridge for up to 4 days.