This delicious roasted red pepper and cashew dip is so easy to make! You’ll probably wonder how a few simple ingredients can come together so beautifully to produce such a wonderful result – my family loves this dip!
While the cashews soak and soften to make them digestible and more nourishing, prepare some crudités (vegetable sticks for dipping) and pop them into the fridge to chill, then roast the red peppers in a hot oven. If you wish, you can use a good quality jar of roasted red peppers instead of roasting your own, however you’ll probably save money by doing them yourself, and it’s quite easy – see fourth tip.
If you use activated cashews or frozen pre-soaked cashews (see tips), it makes this recipe a super fast option for an easy appetiser. It only takes a few seconds to blend, which is great for busy cooks. You can serve it straight away or make it a few hours ahead and chill it until your guests arrive. Serves 6-8 with crudités or tortilla chips.
This recipe is suitable for Thermomix TM6, TM5, TM31.
- Place a bowl on TM lid, weigh in cashews and water, then add the pinch of sea salt and set aside to soak for 4 hours (no need to soak if you have bought activated cashews – see tips). If roasting your own red peppers, do this while the cashews soak – see tips.
- Place simmering basket into sink and pour cashews and water into it to discard soaking water. Rinse cashews under running cold water then set aside to drain for a few minutes.
- Blend drained cashews, chilli flakes, ¾ tsp sea salt, 200 g roasted red peppers, cider vinegar and 50 g extra virgin olive oil 20 sec/speed 7 or until evenly blended with a bit of texture. Transfer to a pretty serving bowl, drizzle with 1 tsp olive oil then serve – if making your dip ahead, chill in fridge until serving time.