Capsicum and Cashew Dip

By Nicola JaffreyRecipes
Capsicum and Cashew Dip
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Capsicum and Cashew Dip

Recipe by Embody NutritionCourse: Snacks
Servings

10

servings
Prep time

5

minutes
Cooking time

40

minutes

Ingredients

  • 2 capsicums

  • 1 red onion

  • 1 Tb nutritional yeast

  • 1 cup cashews (soaked for 1 hour)

Method

  • Chop vegetables roughly and roast at 200C for ~30 minutes, or until well cooked and even lightly charred. Let cool.
  • Add all ingredients to a high powered blender or food processor, and blend until well combined and creamy. If your blender is not as powerful, I’d recommend doing this in 2 batches.
  • Enjoy! Try spreading this on a rice cake with a spoon of cottage cheese for an additional protein boost.

Notes

  • If you’ve been trying to include the quality of your snacks, we’d like to introduce this dip as your new best friend. 
  • It contains nutrient-rich capsicum, the under-appreciated and prebiotic onion, a dose of heart-healthy nuts and nutritional yeast (which is one of the only plant-based sources of B12).