Recipe: Silky & Spicy Vegan Red Pepper Dip

Ingredients

1 cup raw cashews, sliced almonds or sunflower seeds (or a mix), soaked for at least 2 hours and drained
¼ cup olive oil, divided
1 medium shallot, chopped
1 small hot chili of choice, seeded and chopped
2 cloves garlic, sliced
1 teaspoon sweet paprika, plus extra for serving
1 teaspoon nutritional yeast
1 roasted red pepper (homemade or from a jar)
2 tablespoons water (plus extra if needed)
2 tablespoons lemon juice
1 tablespoon tomato paste
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coconut aminos (or ½ teaspoon tamari soy sauce)
to taste sea salt and ground black pepper
to taste chopped herbs, for serving

Sauté shallot, chili, and garlic in olive oil until softened and slightly browned.
Add paprika and nutritional yeast, cooking until fragrant.
Transfer the mixture to a blender along with the soaked nuts/seeds, roasted red pepper, water, lemon juice, tomato paste, vinegar, mustard, coconut aminos, salt, and pepper.
Blend until smooth and creamy, adding more water if needed.
Taste and adjust seasoning as desired.
Serve topped with olive oil, paprika, and herbs.

Servings

2 cups

Calories

250

Total fat

20g

Total carbohydrates

15g

Total protein

Sodium

200mg

Cholesterol

0mg