Fast paprika dip with cashew nuts
A classic among the spreads: paprika dip! Spicy, creamy and simply brilliant with almost everything. I love this quick recipe for oven vegetables, raw vegetables, on bread or as a pasta sauce. Have fun trying and dipping!
Time: 0 hrs 5 m
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Paprika dip without cream cheese
By: Gian Sibilia
You can also prepare a classic paprika cream cheese dip without animal ingredients. Instead of cream cheese, we use soaked cashew nuts here. They ensure a creamy consistency and combine perfectly with the roasted peppers. In terms of taste and creaminess, the vegan version is no different from the classic paprika dip. The combination of cashews, yeast flakes and lemon juice creates a subtle, sour cheese note, as known from cream cheese and co. No one will notice the difference when you bring this delicious Cream of Peppers to the BBQ!
In case you have never used them before: Yeast Flakes have nothing to do with baker’s yeast and also have no raising ability. More on what makes seasoning yeast so healthy in the next point.
Paprika dip: vegan, healthy and delicious
I love creating recipes that are healthy and delicious. Because wholesome doesn’t have to be boring! There is so much good in this spread. I would like to introduce you to the most important ingredients and their ingredients here:
- Paprika: The vegetable is rich in vitamin A, magnesium, zinc, potassium, folate and calcium. Red peppers in particular contain a lot of vitamin C, which has an antioxidant effect and strengthens the immune system. A real nutrient bomb.
- Cashew nuts: did you know that cashew nuts make you happy? They are very good suppliers of tryptophan – and this amino acid leads to an increased release of endorphins. They also contain healthy fats, magnesium and protein – the latter ingredients in particular are important for our muscles.
- Yeast flakes: The seasoning is an absolute essential in vegan cuisine because it has a cheese-like taste, has great binding properties and only needs to be used sparingly. The small flakes contain many B vitamins, including B1, B2 and B6. They also have a broad spectrum of amino acids and are excellent sources of protein. They are therefore indispensable for this dip
- You can find the right herbs at TanteFine
Nutritional values per 4 servings
- protein 8% 8%
- carbs 6% 6%
- Fats 16% 16%
- calories 10% 10%
This goes well with my paprika dip
This delicious dip with paprika really goes with almost everything: vegetable sticks and oven-roasted vegetables, vegan grilled food, baguettes, burgers or nachos, for example, are perfect with it. You could also serve it with vegan raclette or fondue or make a paprika sauce for pasta. In this case, you simply add some water to the paprika dip so that the consistency becomes a little thinner. It is best to remove a dash of pasta water from the pasta before you drain it. Then add some vegan Parmesan or herbs and you’re done! Here are a few more recipes from my blog that you can combine with it:
Paprika dip: recipe
In this recipe, too, the ingredients are super manageable, because I like it simple. You don’t need any exotic ingredients to cook really well vegan – this paprika dip is also vegan, quick and delicious. Let’s get started right away and make the world’s best paprika cream yourself.
Paprika Dip: der ideale und gesunde Frischkäse
- 50 g Cashewkerne
- 15 g Hefeflocken
- Saft einer halben Zitrone
- 1 TL Thymian
- 1 TL Pfeffer
- 200 g eingelegte oder geröstete Paprika
- Die Cashewkerne für 30 Minuten in heißem Wasser einweichen, damit sie weich werden. Anschließend abgießen und kurz abtropfen lassen.
- Cashewkerne mit Hefeflocken, Thymian, Zitronensaft, Pfeffer und gerösteter Paprika in einen Mixer geben.
- Pürieren, bis ein cremiger Dip entstanden ist. In ein steriles Glas füllen und bis zu 7 Tage im Kühlschrank aufbewahren. Oder direkt in eine Schüssel geben und genießen – zum Beispiel zu Gemüsesticks, auf Pizza oder zu Pasta.
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