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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!
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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.
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 and freezing
Store this 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.
FAQs
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
- 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 star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Roasted Red Pepper Cashew Dip
Recommended Equipment
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
Nutrition facts calculated without garnishes.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Michelle Blackwood
Love this creamy dip, love that its smoky too!
Jenn S.
Smoky is my fave! I could eat this whole dip in one sitting. Hopefully, you’ll eat a more normal portion. 🙂 Thanks, Michelle!
Mandy
We made this dip the other night and I’ll be real honest…I didn’t really need anything to dip in it, but I did use some oil-free potato wedges and we even dolloped some on top of our chili! This was sooooooooo good! I had to omit the liquid smoke because Willow isn’t always a fan of smoky things, but it still had a nice smoky flavor thanks to the paprika. We will definitely be making this again…and again!
Jenn S.
Oh yay!!! I’m so happy that you loved it. Dipping potato wedges in it sounds absolutely divine — GREAT idea! And on chili too…yum! Thank you for making it and leaving your awesome feedback!
Molly Kumar
What a great looking Dip – I could just eat that whole bowl 🙂
Jenn S.
Thank you, Molly! I ‘may’ have done the same. 😉
Vanessa
Yum! A cashew dip sounds so scrumptious! Wonderful recipe, Jenn!
Jenn S.
Thank you, Vanessa!
Vegan Heaven
Oh this is totally calling my name! Looks so delicious, Jenn! Cashews, red pepper, and tahini – this couldn’t get any better! 🙂
Jenn S.
All of my favorites in one! Thanks, Sina!
Hauke Fox
This cashew dip is AWESOME! 😀
Will definitely try it out for my upcoming get together. I thought about making a dip selection 🙂
Jenn S.
Perfect! Dips are so fun! I hope you love it, Hauke!! Please let me know how it turns out!
Aimee / Wallflower Kitchen
Never thought of making a cashew-based dip but I can imagine how creamy and delicious it makes this! Sounds beaaaaauuutiful
Donna
I too have a very real tortilla chip addiction 🙂 This sounds like the perfect dipping accompaniment!
Jenn S.
Then you know my struggle – should I eat a meal or just open a bag of tortilla chip? LOL! Thanks, Donna!
Theresa L
I would 99% of the time pick the chips with a great dip like this any day and time of the week. It has all you need. My fav. Right now is just a chunky salsa/pico with vegan cheese shredded. I’m not vegan or anything but I like the vegan cheese in the un-melted form like this.
I can’t wait to make this tomorrow it looks AMAZING
Jenn S.
Thank you, Theresa! Chunky salsa is the best! I hope you love this! Please come back and let me know how it turns out! Enjoy!
Sophia | Veggies Don't Bite
I love dips of all kinds! And smoky is such a good flavor. It sounds really indulgent!
Jenn S.
Thanks, Sophia! My go-to is usually your BBQ Tahini sauce, but I thought I’d branch out a bit this time 🙂
Mandy
Smoked paprika is easily one of our most used spices! Love it! AND you used tahini?!? Definitely making this next week!!! Looks incredible…I’m pretty sure I’ll dive in with a spoon 😉
Jenn S.
Dive away, my friend! 🙂 Thank you so much. I hope you love it!!
Linda
You know I love smoky flavors. Your hummus looks so good. I think I may have to make some and have my own little happy hour. It’s after 5:00. 😉
Jenn S.
Happy hour is always a good idea, Linda! After 5p or not!! 🙂 Thanks!
Jacqueline Meldrum
The weekend is here, what could be better than this dip and some crunchy vegetables to dunk in it. Nice!
Jacqueline Meldrum
not sure why that didn’t let me leave 5 stars, I tried to
Jenn S.
My ratings system is super glitchy! I’ve had others complain that they can’t really see what they are clicking on either. I need to look into changing it!
Jenn S.
Thanks, Jac! Weekends are meant for snacking, right?
Natalie | Feasting on Fruit
You are appealing to me on so many levels here–dips, tortilla chips, smoky-ness, bonfires, and that super creamy consistency mmmmm <3
Jenn S.
🙂 All my favorite things! Thanks, Natalie!
pragatibidkar
Oh my…i could go to bed with this…so yum!! And that glorious color. I am eating this off the screen ?
Jenn S.
LOL!! Thanks, Pragati! For the kind words and for the laugh! I hope you enjoy! 😉
Strength and Sunshine
Yea, I’m swooning! Smokey, cashews and you even got tahini in there! My magical dip of joy right here!
Jenn S.
Oh yay! Thanks, Rebecca! I’m glad I’m not the only one who loves smoky things! Get your dip on! 🙂