Fire Roasted Jalapeno Dip
Fire Roasted Jalapeno Dip is thick, creamy, and cheesy and has a subtle deliciousness of jalapeno. All you need is 12 minutes and 5 ingredients. This vegan and gluten free dip is a fun recipe that goes well in any occasion.
- 1 cup raw cashew nuts
- 1 whole jalapeno pepper
- 2 tsp nutritional yeast
- 1/2 tsp salt
- 1 tsp lemon juice
- 1/2 cup water
Soak cashew nuts in boiling water. Cover and let it stand for 5 -7 minutes. Drain and keep it aside.
In the meanwhile, hold jalapeno pepper with a tong and roast it on stove directly on flame. Keep turning on all sides until the skin is well cooked. If you do not have stove stop and have glass or wired stove then place a hot wire plate on top of the electric flame and roast the jalapeno on it. (You can grill as well).
Once the jalapeno pepper is roasted cut the stem and keep it aside.
In a blender combine all the ingredients (drained cashew nuts, jalapeno, nutritional yeast, salt, lemon juice and water).
Blend until smooth and creamy.
Pour the thick dip in a bowl and serve with your choice of veggies and crackers or chips or use it as a sandwich spread.
- Tastes best with carrots.
- Refrigerate the dip in an air tight container for 10 -12 days.
Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Sodium: 117mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg