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Vegan Roasted Bell Pepper Dip


1 large red bell pepper

1/4th cup vegan cheddar cheese

Salt, to taste

1 tsp paprika powder

1/3rd cup cashews

2-3 tbsps of plant milk


  • Add the cashews to a bowl, soak in 2-3 tbsps of hot water and set aside to soften. Roast the large bell pepper on an open flame till charred.
  • Once charred and toasty, peel the bell pepper and add it to a blender along with all the ingredients. Blend & serve with Blue Tribe Plant Based Chicken Nuggets!
  • Pro tip: If the dip consistency is too thin, add 1 tbsp of oats at a time and blend till desired consistency is achieved.



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