Smoky roast capsicum and cashew dip 🤌
Chloe Ella Wheatland Ding- Jan 8
- 1 min read
recipe:
- 2 capsicums, halved with core and seeds removed
- 3 cloves garlic, skin on
- 1/2 brown onion, halved and skin removed
- 1/2 cup cashews, soaked in hot water for 10 minutes and drained
- 2 tbsp olive oil
- 2 tbsp tamari
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- juice half lemon
- dash of soy milk (more if needed)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
optional garnish:
- vegan feta
- toasted pine nuts
- smoked paprika
- olive oil
1. Preheat oven to 200°C and line a baking tray. Spread the tomatoes, capsicum, onion and garlic over the baking tray and drizzle over olive oil. Season with salt and pepper and roast in the oven for 30 minutes, or until charred and tender.
2. Place the roasted vegetables into a high-speed blender or food processor (removing the garlic skin) with all of the other dip ingredients and blend until smooth.
3. Transfer into a serving bowl and optionally garnish with toasted pine nuts, vegan feta, smoked paprika and a dash of olive oil.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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