This roasted pepper dip is a real WINNER! Creamy, sweet and salty, of vibrant color and packed with nutrition. I love red peppers and find that roasting them really brings up their unique flavor.

This dip makes a perfect snack or sandwich spread when you feel slightly bored of hummus!

WHY DO YOU NEED TO TRY THIS DIP?

• sweetness and rich flavor of red roasted peppers
• packed with vitamin C and other antioxidants (peppers) and B12 vitamin (nutritional yeast)
• cheesy and salty taste of nutritional yeast, without adding any dairy (vegan)
• miso paste is a great fermented addition and balances nicely with the cheesiness of nutritional yeast
• cashew nuts add protein and healthy fats, PLUS make the dip so lush and creamy

It makes a perfect dip or a sandwich spread. Go ahead and make it for your mates for an afternoon meet up over wine and crackers- I can assure you everyone will love it! Even better: you can pair it with another standard hummus (or my black bean hummus); in my opinion they make a perfect dip couple!

Servings: makes one medium size bowl

Ingredients

2 roasted peppers (see notes)

1/3 cup of soaked raw cashew nuts (see notes)

1.5 tbsp of nutritional yeast or brewers yeast

1 tbsp of miso paste (I use gluten free sweet rice miso)

handful of fresh coriander

salt

Method

1. Start with soaking raw cashew nuts- it can be done overnight if you have time for prepping OR with hot/ boiling water when you’re short on time. I usually go with the quicker method – add raw cashews to a bowl and cover with hot, just boiled water. Let it rest for 45min- 1 hour (uncovered). Then drain thoroughly.
2. While the nuts are soaking, roast the peppers. Set the oven to 220C, put both peppers whole on the tray lined with baking paper or touch of olive oil. Roast until tender and charred in spots, about 15-20 minutes. You want them really soft and slightly charred!
3. When the peppers and nuts are ready, prepare your food processor (or high speed blender). Mix peppers and cashews together until smooth.
4. Add nutritional yeast, miso paste and salt and mix again. When all is smooth and well combined, add fresh coriander (I love coriander, so usually go a bit crazy with is-feel free to add it depending on your liking).
5. Serve right away with fresh cut veggies, crackers or tortilla chips. Perfect as a dip on a sandwich or with poached eggs!
6. Store any leftovers covered in the fridge- they’ll be good for 2-3 days; make sure you stir the dip a few times before serving/ using again.