John Myers
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Sauces: Vegan Pepper and Tomato Dip
The perfect sauces: vegan pepper and tomato dip recipe with a picture and simple step-by-step instructions.
The base
- 100 ml Almond milk
- 100 ml Rapeseed oil
The flavor ingredients
- 1 tablespoon Finely chopped parsley
- 1 tablespoon Paprika paste
- 1 tablespoon Tomato paste
- 0,5 teaspoon Pepper
- 0,5 teaspoon Maple syrup
- 0,5 teaspoon Salt
The base
- Preface: It is important that both components are at room temperature. The amount of oil is not mandatory. The more oil is used, the firmer the dip will be
- Pour the almond milk into a tall container. Mix briefly with the magic wand. Now add the room-warm oil in sips and continue mixing. After a few minutes, the mass begins to become thick. As soon as the desired consistency is reached, stop adding the oil.
The flavor ingredients
- There are no limits to your imagination. I mixed my dip with paprika paste, tomato paste, pepper, maple syrup and parsley and seasoned with a little salt.
- Fresh peppers, onions, spring onions, garlic, chives, radishes and much more would also be conceivable.
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