Dairy-Free Cheesy Red Pepper Dip or Spread
 
Prep time
Total time
 
This raw, healthy dip is great with cut vegetables and crackers, but it’s also a delicious as a spread or as a topping on bowls.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: about 2 cups
Ingredients
  • 2 cups macadamia nuts (can sub cashews or walnuts)
  • 3 tablespoons nutritional yeast flakes
  • 2 tablespoons red miso (Erika uses red pepper miso; you can substitute a light miso)
  • 1 large lemon, juiced (about 2 tablespoons juice)
  • 1 clove garlic, chopped
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 2 red bell peppers, chopped
  • ½ cup water
  • 1 bunch fresh basil leaves (optional)
Instructions
  1. Place the macadamia nuts in your food processor, and process until the nuts are finely chopped and starting to clump up.
  2. Add the nutritional yeast, miso, lemon juice, garlic, salt, and black pepper to your food processor and start running the processor. As it processes, slowly drizzle in the water through the shoot. Once the water is incorporated, start feeding the bell pepper pieces through the spout. Process until smooth or still a bit coarse, if preferred.
  3. Add the basil and pulse to combine, if using.
  4. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving size: about 2 tablespoons Calories: 138 Fat: 13g Saturated fat: 2g Carbohydrates: 5g Sugar: 2g Sodium: 199mg Fiber: 2.3g Protein: 2.9g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/cheesy-red-pepper-dip-spread