Roasted Red Pepper Cashew Dip
This roasted red pepper cashew dip is creamy, flavour-packed, and comes together with simple ingredients. Made with Nutterie raw cashews, roasted red peppers, garlic, tahini, and olive oil, it's the perfect dip for crackers, veggies, and sunny afternoons.
Ingredients
- 1 cup raw cashews boiled and drained
- 3 tbsp water
- 2 cloves garlic
- 3 whole roasted red peppers in a jar
- 3 tbsp extra virgin olive oil
- 1/2 tbsp tahini
- 1 pinch salt and pepper to taste
- 1 tsp paprika
- 1 tsp dried parsley to top
- 1 pinch red pepper flakes to top (optional)
- 2 tbsp raw cashews chopped, to top
Instructions
- Place 1 cup of cashews in a small pot with 1 cup of water and let boil for 10 minutes. Drain and place in a food processor.
- Add remaining ingredients to a food processor and blend until completely smooth and creamy. Add more or less water to get the dip to your desired consistency.
- Pour red pepper cashew dip into a bowl and top with an extra drizzle of olive oil, dried parsley, paprika, and chopped cashews.
- Enjoy with veggies or crackers!
Notes
How to store: place in an airtight container and store in the fridge for 4-5 days.