Spicy Vegan Red Pepper Dip

Spicy Vegan Red Pepper Dip

Ingredients:

  • ¼ cup + 1 teaspoon olive oil, divided

  • 1 medium shallot, chopped

  • 1 small hot chilli (of your choice), seeded if you prefer milder heat, finely chopped

  • 2 cloves garlic, sliced

  • 1 teaspoon sweet paprika

  • 1 teaspoon nutritional yeast

  • 1 cup raw cashews or sliced almonds or sunflower seeds (or a mix) — soaked for at least 2 hours and drained

  • 1 roasted red pepper (either homemade or from a jar)

  • 2 tablespoons water (plus extra if needed)

  • 2 tablespoons lemon juice

  • 1 tablespoon tomato paste

  • 1 teaspoon white wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon coconut aminos (or ½ teaspoon tamari)

  • 1‑2 tablespoons Sri Lankan‑style vegan chilli paste (adjust to your spice level)

  • Sea salt and ground black pepper, to taste

  • Chopped fresh herbs, for serving

Step‑by‑Step Instructions:

  1. Sauté the flavour base.
    Heat a small frying pan over medium heat. Pour in 1 teaspoon of olive oil and swirl it around. Add the chopped shallot, chopped chilli and sliced garlic. Sauté until the shallots soften and start to brown lightly — about 4‑5 minutes.

  2. Add spices.
    Sprinkle the paprika and nutritional yeast into the pan. Stir and cook another minute until the spices are fragrant. If anything begins sticking or browning too fast, add a splash of water to loosen the mix.

  3. Blend the dip.
    Transfer the sautéed shallot–chilli–garlic mixture into a blender. Add the drained cashews/almonds/seeds, the roasted red pepper, water, lemon juice, tomato paste, white wine vinegar, Dijon mustard and coconut aminos. Also add your Sri Lankan vegan chilli paste here. Pour in the remaining olive oil (¼ cup) and blend on high for 1‑2 full minutes, stopping to scrape down the sides as needed. If the mixture is too thick or the blades struggle, add extra water 1 tablespoon at a time until it moves smoothly.

  4. Season & adjust.
    Remove the lid and taste the dip. Add sea salt, ground black pepper, or extra lemon juice if you want more acidity. If you’d like more heat, stir in more of the Sri Lankan chilli paste and blend again briefly.

  5. Serve.
    Transfer the smooth dip into a serving bowl. Garnish with chopped fresh herbs and, if you like, an extra drizzle of olive oil. Serve with crudités, crackers, bread or vegetable sticks.

Notes & Tips:

  • The choice of nuts/seeds affects texture and allergen‑profile: cashews give ultra creaminess, almonds a lighter feel, and sunflower seeds keep it nut‑free.

  • For a lighter version, you could water‑sauté the shallots/chilli/garlic (instead of oil) and reduce the olive oil accordingly.
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