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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Roasted Red Pepper Cashew Dip

    Published: Jan 11, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Adult hand dipping a tortilla chip into bowl of red pepper spread.
    Close up overhead view of cashew dip topped with diced roasted red peppers and chopped fresh parsley.

    This Roasted Red Pepper Cashew Dip is creamy, smoky, and super easy to make. Grab your favorite crackers, chips or raw veggies and get your snack on!

    Bowl of roasted red pepper cashew dip on a plate with sliced cucumbers and tortilla chips.

    It may be a dip that’s perfect for snacking, but it’s also filing and bursting with nutrients.

    It’s a throw it all in the food processor kind of recipe, making it easy enough for any day of the week!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage/Freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan dip recipes
    8 Roasted Red Pepper Cashew Dip

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Roasted Red Peppers Cashew Dip ingredients: raw cashews, roasted red pepper, lemon juice, apple cider vinegar, salt, garlic powder, smoked paprika, dry mustard powder, tahini, and liquid smoke (optional).

    Ingredients notes and substitutions

    Cashews ~ Cashews get super creamy when soaked and puréed.

    Make sure to use raw cashews and soak them for at least 30 minutes in hot water, longer if you have time, to ensure they get nice and creamy and completely puréed in your food processor.

    If you need a nut free option, use a can of white beans (drained and rinsed) instead.

    Roasted red pepper ~ For convenience, I used a roasted red pepper from a jar. They’re a plant-based pantry staple in our house! Use just the pepper, not the liquid.

    A 16-ounce jar usually contains 2 average size peppers and you’ll only need to use one for this cashew dip. You can dice up part of the other one to garnish the dip or store leftovers in the fridge and use it later to make this tasty (and so easy!) Mediterranean Pasta.

    A 12-ounce jar usually contains 1 large pepper or 2 smaller ones. You can use ¾th of this jar or just use the whole jar, again just the peppers, not the liquid, and adjust seasonings and/water for desired consistency if necessary.

    You can also roast your own red peppers at home.

    Spices ~ This cashew dip gets it’s smoky flavor, not only from the roasted peppers, but also from smoked paprika. It’s one of my favorite spices and it works really well with the other flavors in this recipe.

    You’ll also need garlic powder, salt, and dry mustard powder for a bit of subtle savory tang.

    Flavorings ~ Tahini lends extra creaminess and an earthy, nutty flavor. Lemon juice and apple cider vinegar brighten it up and balance the smoky flavors.

    I also like to add a few dashes of liquid smoke. A little bit goes a long way, so proceed with caution. You can also leave it out if it’s not your thing.

    Extras ~ Feel free to add a tablespoon or two of nutritional yeast for a bit of a cheesy flavor. Or if you like spicy heat, add some crushed red pepper flakes.

    How to make the recipe

    Ingredients in a food processor.

    First, you’ll want to soak the cashews in hot water for at least 30 minutes. The longer they soak, the smoother they will blend.

    1. Place all ingredients, except water, into the bowl of a food processor.
    Ingredients partly blended in a food processor revealing a chunky texture.

    2. Start to process, stopping to scrape down the sides to ensure all ingredients are incorporated. The mixture will break down and start to become creamy, but will still be a little bit chunky at this point.

    If you like this consistency, by all means, stop here and enjoy! If you like it creamier, continue to next step.

    Ingredients in a food processor blended until creamy and smooth.

    3. Drizzle the water in through the food chute at the top and continue to process until the cashew dip is perfectly smooth and creamy.

    How to serve

    Close up overhead view of cashew dip topped with diced roasted red peppers and chopped fresh parsley.

    Garnish with diced roasted red peppers or diced fresh red bell peppers and fresh chopped parsley, if desired.

    Serve with tortilla chips, pita bread, crostini, whole wheat crackers, or fresh cut veggies.

    This smoky cashew dip also works well as a sandwich spread. Try it instead of hummus on this Hummus Sandwich or instead of the southwest vegan ranch in these Tortilla Rollups.

    It’s delicious as a sauce for vegan bowls, roasted vegetables, baked tofu, or grains.

    Storage/Freezing

    Store this Vegan Roasted Red Pepper Cashew Dip in an air-tight container in the fridge for 4 to 5 days.

    It can also be frozen for up to 3 months.

    Close up of the creamy texture of this recipe.

    Pro tips and tricks

    ~ Use raw cashews and soak them for at least 30 minutes in hot water before draining and adding to the recipe.

    ~ Use jarred roasted red peppers for convenience. Use just the peppers, not the liquid.

    ~ Scrape down the sides of the food processor as necessary to ensure all ingredients are incorporated fully.

    ~ Add water 1 tablespoon at a time until you reach the desired consistency.

    ~ Taste and adjust seasonings to your liking!

    ~ For a nut-free option, use a can of white beans (drained and rinsed) instead of cashews.

    FAQs

    What does cashew dip taste like?

    Cashews themselves are nutty and subtly sweet. Cashew dip can take on many flavors depending on the other ingredients and flavorings used. In the case of this Vegan Roasted Red Pepper Cashew Dip it has smoky, tangy flavors.

    How do you thicken red pepper dip?

    This dip should be thick and creamy as is. If you accidentally add too much water and end up with a runny dip, you can add more soaked and drained cashews, a tablespoon or two of nutritional yeast (which will add extra savory flavor), or some cooked white beans or chickpeas. Always taste and adjust seasonings as necessary.

    Adult hand dipping a tortilla chip into bowl of red pepper spread.

    More vegan dip recipes

    • Vegan French Onion Dill Dip
    • Green Goddess Dip
    • Mexican Bean Dip
    • Vegan Buffalo Chicken Dip
    • Cranberry Jalapeño Dip
    • Vegan Cold Crab Dip
    • Vegan Queso

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Bowl of roasted red pepper cashew dip on a plate with sliced cucumbers and tortilla chips.

    Roasted Red Pepper Cashew Dip

    This Roasted Red Pepper Cashew Dip is creamy, smoky, and very easy to make. It's perfect for dipping tortilla chips, crackers or even raw veggies. If you like smoky flavors, you will love this dip!
    4.86 from 7 votes
    Print Pin Rate
    Course: Appetizers and Light Bites, Dips, Dressings, Sauces and Spreads, Snacks
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 35 minutes
    Total Time: 35 minutes
    Servings: 8 people
    Calories: 182kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Food Processor

    Ingredients

    • 1 cup raw cashews soaked at least 30 minutes in hot water then drained
    • 1 roasted red bell pepper
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon dry mustard powder
    • 2 tablespoons tahini
    • 1-2 teaspoon(s) liquid smoke optional, to taste
    • ½ -1 teaspoon salt to taste
    • 2-4 tablespoons water to thin, as needed

    Instructions

    • Place all ingredients, except water, in a food processor and process until smooth. Scrape down the sides.
    • Turn the food processor back on and drizzle the water, if needed to thin out the dip, through the chute in the top. Start with 1-2 tablespoon(s) of water and add more 1 tablespoon at a time until you reach the desired consistency.
    • Taste and adjust seasonings to your liking.

    Notes

    ~ Use raw cashews and soak them for at least 30 minutes in hot water before draining and adding to the recipe.
    ~ Use jarred roasted red peppers for convenience. Use just the peppers, not the liquid.
    ~ Scrape down the sides of the food processor as necessary to ensure all ingredients are incorporated fully.
    ~ Add water 1 tablespoon at a time until you reach the desired consistency.
    ~ Taste and adjust seasonings to your liking!
    ~ For a nut-free option, use a can of white beans (drained and rinsed) instead of cashews.

    Storage/Freezing
    Store this dip in an air-tight container in the fridge for 4 to 5 days.
    It can also be frozen for up to 3 months.

    Nutrition facts calculated without garnishes.

    Nutrition

    Calories: 182kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 181mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Mary says

      December 21, 2020 at 12:22 am

      Hi, I’m trying to get ahead for Christmas Day, how far ahead can I make the SMOKY ROASTED RED PEPPER CASHEW DIP ? Will the quality or taste be compromised. Thanks5 stars

      Reply
      • Jenn Sebestyen says

        December 26, 2020 at 10:15 am

        Mary, I’m so sorry I’m just seeing this now. It can be made several days in advance and stored in an air-tight container in the fridge. Happy Holidays!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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