This cashew and roasted capsicum dip is so deliciously creamy that you won’t believe it is dairy free, and gluten free!


  • Place cashews in a glass or ceramic bowl, and cover with water. Cover with plastic wrap, and stand in a cool place overnight to soak.
  • Preheat the oven to 200℃, and line the baking tray with baking paper.
  • Quarter the capsicum, discarding seeds and membrane. Place skin side up on the prepared tray. Drizzle with oil, season with salt and pepper, and roast for 35 minutes, adding garlic for the last 15 minutes of cooking time.
  • Transfer capsicum and garlic to a heatproof bowl. Cover with plastic wrap and set aside for 10 minutes. Peel and discard skins from capsicum and garlic, and cool completely.
  • Drain cashews rinsing well under cold running water. Transfer to a blender, and add capsicum, garlic, almond milk, coriander, and lemon juice. Blend on high speed until smooth.
  • Transfer to a bowl. Add chilli and parsley. Season with salt and pepper. Stir to combine. Serve with crackers of your choice.

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