Vegan Roasted Red Pepper Dip
This is the best vegan roasted red pepper dip! It has the most amazing flavour and is super easy to make.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, dips
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 24 servings
Calories: 116kcal
Place a large pan on the stove on medium heat.
Add the coconut oil to the pan and allow it to melt.
Add the chopped onion to the pan and cook it for a few minutes until it becomes translucent.
Add the chopped red pepper and parsnips to the pan and sauté for about 10 minutes, stirring every couple minutes, until the vegetables are tender.
Turn the burner off and allow the ingredients to cool.
Transfer the cooked vegetables to your food processor or high-speed blender and add the remaining ingredients.
Blend well until smooth.
Serve and enjoy!
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Instead of avocado oil you can use olive oil.
- Instead of raw cashews you could use pine nuts.
Serving: 2tablespoons | Calories: 116kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 50mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 0.2mg