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!
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!
Ingredients you need
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
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.
- Place all ingredients, except water, into the bowl of a food processor.
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.
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
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.
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.
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.
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.
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.
More vegan dip recipes
- Vegan French Onion Dill 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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Roasted Red Pepper Cashew Dip
- 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
- 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.
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.