Creamy dairy free cashew and roasted capsicum dip

Whether you've always loved to cook or else you've chosen up it like a hobby throughout quarantine, we might see a guess which you simply are watching out for new recipes to use . Afterall, getting creative in the kitchen can be a superb and fulfilling means to spend time.

We've assembled all the very most adored and highest rated Creamy dairy free cashew and roasted capsicum dip within our website. It is the best of the Ideal!

We have rounded up the most useful recipes ever. They truly are our loved, rated and commented 5star recipes out of our big community, all in one spot. The programs, mains, desserts and much more are guaranteed delicious!

How to make Creamy dairy free cashew and roasted capsicum dip

  • Yield : 8
  • Prep Time : 6:20
  • Cook Time : 0:35
  • Total Time : 6:55

Ingredients

  • 1 cup raw cashew nuts
  • 1 large red capsicum
  • 1 tablespoon extra virgin olive oil, plus extra to serve
  • 2 garlic cloves, unpeeled
  • 1/4 cup almond milk
  • 1 teaspoon ground coriander
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried chilli flakes, plus extra to serve
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus extra to serve
  • Crackers or no-oat cakes (see notes), to serve

Method

  • Step 1 Place cashews in a glass or ceramic bowl. Cover with water. Cover with plastic wrap. Stand in a cool place overnight to soak.
  • Step 2 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 3 Halve and quarter capsicum. Discard seeds and membrane. Place, skin-side up, on prepared tray. Drizzle with oil. Season with salt and pepper. Roast for 30 to 35 minutes, adding garlic for the last 15 minutes of cooking time, or until capsicum is browned and beginning to blister and garlic is tender. Transfer capsicum and garlic to a heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes. Peel and discard skins from capsicum and garlic. Cool completely.
  • Step 4 Drain cashews. Rinse well under cold running water. Transfer to a blender. Add capsicum, garlic, almond milk, coriander and lemon juice. Blend on high speed until smooth. Transfer to a bowl. Add chilli and parsley. Season with salt and pepper. Stir to combine. Drizzle with extra oil. Sprinkle with extra chilli and parsley. Serve with crackers.

© Copyright 2020 Get Recipe Book - All Rights Reserved