Vegan Roasted Red Pepper Dip
This is the best red pepper dip! It has the most amazing flavour and is super easy to make.
Servings: 24 servings
Calories: 116kcal
Equipment
Ingredients
- 3 tablespoon coconut oil
- 1 small white onion, diced (or sub 1/3 chopped green onion)
- 1 red bell pepper, washed and diced (or 2 small ones)
- 2 cups peeled and diced parsnips
- 1 cup avocado oil
- 1/3 cup raw cashews
- 1 tablespoon Herbs de Provence spice blend
- 1/2 teaspoon sea salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
Instructions
- 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!
Notes
- 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.
Nutrition
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