Better Vegan Smokey Red Pepper Dip
Source: Better Vegan Category: Vegan Appetizers
Prep Time: 10 min Cook time: 2 min Total Time: 12 min Serves 6 to 8
About this recipe
If you love peppers, this dish is for you. This hearty, spicy and smokey dip is reminiscent of the Spanish romesco sauce. Chipotle peppers and miso paste add umami flavor, and almonds provide plenty of proteins and healthy fats. It is easy to make this recipe oil-free by omitting the olive oil or substituting it with 1 Tbsp. of filtered water.
1/2 cup raw almonds, soaked overnight then drained and rinsed (I use Wild Soil Almonds - Distinct and Superior to Organic, Steam Pasteurized, Probiotic, Raw 3LB Bag)
1 cup roasted red bell peppers, drained
1 chipotle chili in adobo (I use Embasa Chipotle Peppers in Adobo Sauce, 7 oz)
1/4 tsp. adobo seasoning (I use Goya Adobo Seasoning Without Pepper 28 Ounces)
1 Tbsp. miso paste (white or red)
1 tsp. smoked paprika (try Badia Smoked Paprika 16 oz)
1/2 tsp. organic gluten-free tamari (I use SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK])
1 Tbsp. extra-virgin olive oil (optional) (I use Newman's Own Organic Extra Virgin Olive Oil, 17 oz)
1 Tbsp. vegan Parmesan (optional)
1. Prepare the ingredients.
2. Pulse almonds in a food processor until finely chopped.
3. Add bell peppers, chilies, adobo, adobo seasoning, miso, smoked paprika, and tamari, and process until smooth.
4. Add olive oil, if using, and pulse until blended.
5. Serve immediately, garnishing with vegan Parmesan, if using, or cover and chill for up to a week.