Roasted Red Pepper and Walnut Dip
Quick and easy to whip up, this roasted red pepper dip is the perfect addition to a cheese and snack board. It pairs greatly with fresh bread, crackers or veggies.
Serves: 4 - 6
Roasted Red Pepper and Walnut Dip
Prep time: 10 MinTotal time: 10 Min
This gluten free, vegan and low FODMAP one step dip is a winner for any snack board. Dip your biscuits, spread it on toast or just eat it by the spoonful.
Ingredients
- 330g jar roasted red peppers* (drained)
- 150g walnuts
- 3 tbsp extra virgin olive oil
- 10g basil
- 3 tbsp nutritional yeast
- Juice of 1 lemon
Method
- Combine all ingredients in a food processor and blend. Serve with your favourite crackers and enjoy!
Not only is this dip extremely quick to make, but it’s also a great source of protein for a vegan diet as it includes walnuts and nutritional yeast. Navigating the low FODMAP diet as a vegan can be tricky, but there are plenty of foods you can incorporate to ensure you meet your nutritional needs. To learn more about protein sources, dairy alternatives, egg replacements and vegetables suitable for a vegan diet, take a look at our blog vegan cooking on a low FODMAP diet.