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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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    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.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Michelle Blackwood says

      May 16, 2016 at 12:42 pm

      Love this creamy dip, love that its smoky too!

      Reply
      • Jenn S. says

        May 16, 2016 at 3:28 pm

        Smoky is my fave! I could eat this whole dip in one sitting. Hopefully, you’ll eat a more normal portion. 🙂 Thanks, Michelle!

        Reply
    2. Mandy says

      April 29, 2016 at 11:21 am

      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!5 stars

      Reply
      • Jenn S. says

        April 29, 2016 at 12:50 pm

        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!

        Reply
    3. Molly Kumar says

      April 25, 2016 at 3:38 pm

      What a great looking Dip – I could just eat that whole bowl 🙂5 stars

      Reply
      • Jenn S. says

        April 25, 2016 at 4:18 pm

        Thank you, Molly! I ‘may’ have done the same. 😉

        Reply
    4. Vanessa says

      April 25, 2016 at 2:03 pm

      Yum! A cashew dip sounds so scrumptious! Wonderful recipe, Jenn!

      Reply
      • Jenn S. says

        April 25, 2016 at 2:52 pm

        Thank you, Vanessa!

        Reply
    5. Vegan Heaven says

      April 25, 2016 at 11:44 am

      Oh this is totally calling my name! Looks so delicious, Jenn! Cashews, red pepper, and tahini – this couldn’t get any better! 🙂

      Reply
      • Jenn S. says

        April 25, 2016 at 2:51 pm

        All of my favorites in one! Thanks, Sina!

        Reply
    6. Hauke Fox says

      April 24, 2016 at 12:41 pm

      This cashew dip is AWESOME! 😀
      Will definitely try it out for my upcoming get together. I thought about making a dip selection 🙂

      Reply
      • Jenn S. says

        April 24, 2016 at 5:41 pm

        Perfect! Dips are so fun! I hope you love it, Hauke!! Please let me know how it turns out!

        Reply
    7. Aimee / Wallflower Kitchen says

      April 23, 2016 at 2:57 pm

      Never thought of making a cashew-based dip but I can imagine how creamy and delicious it makes this! Sounds beaaaaauuutiful

      Reply
      • Jenn S. says

        April 23, 2016 at 3:15 pm

        Super creamy! You should definitely get on the cashew dip bandwagon. 🙂 Thanks, Aimee!

        Reply
    8. Donna says

      April 23, 2016 at 2:55 pm

      I too have a very real tortilla chip addiction 🙂 This sounds like the perfect dipping accompaniment!

      Reply
      • Jenn S. says

        April 23, 2016 at 3:14 pm

        Then you know my struggle – should I eat a meal or just open a bag of tortilla chip? LOL! Thanks, Donna!

        Reply
        • Theresa L says

          April 26, 2016 at 12:56 pm

          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 AMAZING5 stars

        • Jenn S. says

          April 26, 2016 at 3:20 pm

          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!

    9. Sophia | Veggies Don't Bite says

      April 23, 2016 at 9:00 am

      I love dips of all kinds! And smoky is such a good flavor. It sounds really indulgent!

      Reply
      • Jenn S. says

        April 23, 2016 at 3:13 pm

        Thanks, Sophia! My go-to is usually your BBQ Tahini sauce, but I thought I’d branch out a bit this time 🙂

        Reply
    10. Mandy says

      April 22, 2016 at 11:05 pm

      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 😉

      Reply
      • Jenn S. says

        April 23, 2016 at 6:55 am

        Dive away, my friend! 🙂 Thank you so much. I hope you love it!!

        Reply
    11. Linda says

      April 22, 2016 at 5:35 pm

      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. 😉

      Reply
      • Jenn S. says

        April 23, 2016 at 6:53 am

        Happy hour is always a good idea, Linda! After 5p or not!! 🙂 Thanks!

        Reply
    12. Jacqueline Meldrum says

      April 22, 2016 at 1:11 pm

      The weekend is here, what could be better than this dip and some crunchy vegetables to dunk in it. Nice!4 stars

      Reply
      • Jacqueline Meldrum says

        April 22, 2016 at 1:12 pm

        not sure why that didn’t let me leave 5 stars, I tried to

        Reply
        • Jenn S. says

          April 22, 2016 at 2:28 pm

          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. says

        April 22, 2016 at 2:27 pm

        Thanks, Jac! Weekends are meant for snacking, right?

        Reply
    13. Natalie | Feasting on Fruit says

      April 22, 2016 at 12:25 pm

      You are appealing to me on so many levels here–dips, tortilla chips, smoky-ness, bonfires, and that super creamy consistency mmmmm <3

      Reply
      • Jenn S. says

        April 22, 2016 at 2:26 pm

        🙂 All my favorite things! Thanks, Natalie!

        Reply
    14. pragatibidkar says

      April 22, 2016 at 9:01 am

      Oh my…i could go to bed with this…so yum!! And that glorious color. I am eating this off the screen ?

      Reply
      • Jenn S. says

        April 22, 2016 at 9:19 am

        LOL!! Thanks, Pragati! For the kind words and for the laugh! I hope you enjoy! 😉

        Reply
    15. Strength and Sunshine says

      April 22, 2016 at 6:26 am

      Yea, I’m swooning! Smokey, cashews and you even got tahini in there! My magical dip of joy right here!

      Reply
      • Jenn S. says

        April 22, 2016 at 7:26 am

        Oh yay! Thanks, Rebecca! I’m glad I’m not the only one who loves smoky things! Get your dip on! 🙂

        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.

    More about me →

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