Cashew Dip with Roasted Red Peppers
This creamy, flavorful nut-based dip will be a crowd-pleaser. The mildly smoky flavor from roasted red peppers complements the briny depth of kalamata olives. Adapted from The Complete Plant-Based Cookbook by America’s Test Kitchen.
Servings: 16
Calories: 75kcal
Ingredients
- 1½ cups raw cashew pieces
- ½ cup jarred roasted red peppers
- 3 tablespoons lemon juice
- 3 tablespoons water
- ¾ teaspoon salt
- 1 garlic clove pressed or minced
- ½ cup pitted kalamata olives chopped
- ½ cup minced fresh parsley
Instructions
- Place cashews in a small saucepan and cover with water. Bring to a boil over high heat. Remove from the heat and let stand 5-10 minutes. Drain and rinse.
- Transfer cashews to a food processor or blender.
- Add red peppers, lemon juice, water, salt, and garlic.
- Process until smooth, about 2 minutes, scraping down sides as needed.
- Transfer to a bowl.
- Stir in kalamata olives and most of the parsley. Reserve some parsley for garnish.
- Let stand at room temperature for 30 minutes for flavors to meld.
- Garnish with parsley. Serve.
- Refrigerate for up to 5 days.
Notes
Variations:
- Substitute slivered or blanched almonds for cashews.
- Omit olives.
- Add ½-1 teaspoon smoked paprika for more smoky flavor.
- Substitute home-roasted red bell pepper, raw red bell pepper, or jarred pimientos for the roasted red pepper.
- Add a dash of cayenne.
- If needed, thin with 1 tablespoon of warm water.
- I prefer kalamata olives without vinegar. Pearls Olives to Go is one available brand.
Nutrition
Serving: 2tablespooons | Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 237mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg