Best 3 Chunky Capsicum And Cashew Dip Recipes

CHUNKY CAPSICUM AND CASHEW DIP

Chunky Capsicum and Cashew Dip image

Make and share this Chunky Capsicum and Cashew Dip recipe from Food.com.

Provided by Mandy

Categories Peppers

Time 10m

Yield 1 1/3 cups

Number Of Ingredients 4

Ingredients

150 g marinated roasted red peppers, drained (capsicum)
150 g unsalted dry-roasted cashews
1/4 cup fresh parmesan cheese, finely grated
2 tablespoons olive oil

Steps:

Process all ingredients in a food processor until well combined but not completely smooth.
Season well with fresh ground black pepper and serve with crackers.

Nutrition Facts : Calories 925.8, Fat 78.1, SaturatedFat 16.4, Cholesterol 16.5, Sodium 1845.2, Carbohydrate 41.9, Fiber 4.7, Sugar 5.8, Protein 25.3

BASIL, PARMESAN AND CASHEW DIP

Basil, Parmesan and Cashew Dip image

I'm totally addicted to this dip. It's a copycat of the current dips that are quite expensive to buy in the delis. It's fantastic served with rice crackers or used in your cooking as a pesto sauce. It's fantastic on pasta, chicken or fish.

Provided by Jubes

Categories Australian

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

250 g fresh basil (1 bunch, washed and dryed)
1/3 cup cashews (or substitute with toasted pine nuts)
1/2 garlic clove, crushed
1/3 cup finely grated parmesan cheese
1/3 cup olive oil

Steps:

Place the basil leaves, nuts, garlic and parmesan in a food processor. Process until finely chopped.
Slowly, in a thin stream, add the olive oil until well combined.
VARIATION: Use coriander, pine nuts and add some lime.

VEGAN CASHEW RANCH DIP

Vegan Cashew Ranch Dip image

Very simple, vegan, soy-free, and citrus-free ranch dressing recipe. Hope you enjoy!

Provided by Cece Murphy

Time 2h40m

Yield 10

Number Of Ingredients 12

Ingredients

¾ cup cashews
1 (8.4 ounce) package coconut milk
⅓ cup apple cider vinegar
⅓ cup lemon juice
¾ teaspoon cold-pressed virgin coconut oil, divided
¼ cup minced onion
2 cloves garlic, minced, or more to taste
½ teaspoon sea salt, or more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon chopped fresh dill

Steps:

Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 5.4 g, Fat 10.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.7 g, Sodium 157.9 mg, Sugar 0.9 g

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