Go Back
–+ servings
Roasted Red Pepper Dip (With Cashews)

Creamy Roasted Red Pepper Dip With Cashews That's Irresistible

A delicious and creamy Roasted Red Pepper Dip with cashews that’s vegan and easy to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Soaking Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 peppers Roasted Red Peppers Jarred if time is short
  • 1 cup Cashews Soaked in hot water for 30 minutes
  • 2 tablespoons Tahini Opt for raw, hulled sesame tahini
  • 1/2 cup Non-Dairy Milk Unsweetened almond or cashew milk works best
  • 2 cloves Garlic Garlic powder can be used as a substitute
  • to taste Spices (Salt, Pepper, Smoked Paprika, Crushed Red Pepper Flakes) Adjust for heat preference
  • 1/4 cup Water Add gradually for desired texture

Equipment

  • Blender

Method
 

Step‑by‑Step Instructions
  1. Soak cashews in hot water for about 30 minutes until softened.
  2. Gather roasted red peppers, tahini, non-dairy milk, garlic, and spices while cashews soak.
  3. Drain soaked cashews and blend with roasted red peppers, tahini, non-dairy milk, garlic, and spices until smooth.
  4. Adjust the consistency with water or more non-dairy milk as needed.
  5. Taste and season the dip, adding more salt, garlic, or red pepper flakes as preferred.
  6. Serve immediately or refrigerate for at least an hour for a richer flavor.

Nutrition

Serving: 11/4 cupCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Store in an airtight container in the fridge for up to 5-7 days. Delicious as a dip for veggies or pita chips, or on sandwiches.

Tried this recipe?

Let us know how it was!