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Roasted Red Pepper Cashew Dip Recipe

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4.3 from 9 reviews

This Roasted Red Pepper Dip with Cashews is a creamy, flavorful vegan dip that’s perfect for snacking or as a spread. Made with soaked cashews, roasted red peppers, tahini, garlic, and spices, it blends into a smooth and rich dip that pairs beautifully with crackers, veggies, or bread. Whether using jarred or homemade roasted red peppers, this quick and easy dip offers a smoky and slightly spicy kick that’s both nutritious and satisfying.

Ingredients

Cashew Base

  • 2 cups raw cashews
  • 2 cups hot water (enough to cover cashews for soaking)

Red Pepper and Flavorings

  • 3-4 roasted red peppers, drained (jarred or homemade)
  • ½ cup unsweetened cashew or almond milk, plus more if needed
  • ¼ cup tahini
  • 2 tablespoons water, plus more if needed
  • 3 cloves garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • ⅛ teaspoon ground black pepper

Instructions

  1. Soak the Cashews: Place the raw cashews in a glass dish or jar and cover them with 2 cups of hot water. Cover and let soak for 30 minutes to soften the nuts, which helps achieve a creamy texture when blended.
  2. Prepare the Dip Base: Drain the soaked cashews and transfer them to a high-powered blender or food processor. Add the roasted red peppers, unsweetened cashew or almond milk, tahini, 2 tablespoons of water, garlic cloves, kosher salt, smoked paprika, crushed red pepper flakes, and ground black pepper.
  3. Blend Until Smooth: Blend the mixture on high speed until smooth and creamy. If the dip is too thick or the blender struggles, add additional water or plant milk one tablespoon at a time to reach desired consistency. Scrape down the sides of the blender as needed to ensure everything is fully combined.
  4. Adjust Seasonings: Taste the dip and adjust seasoning if necessary by adding more salt, garlic, or red pepper flakes according to your preference for flavor intensity and spice level.
  5. Serve or Chill: Serve the dip immediately for a fresh taste, or refrigerate it for a few hours to allow the flavors to meld and deepen. Enjoy as a spread, dip, or accompaniment to your favorite snacks.

Notes

  • To roast your own red peppers: cut 3-4 red bell peppers in half, remove stems, seeds, and membranes. Brush with oil and season with salt and pepper. Roast skin side up at 450°F (232°C) for 20-25 minutes until the skins blister and char. Cool enough to handle, then peel off the skins if desired.
  • The number of roasted red peppers can be adjusted based on their size and your preferred intensity of pepper flavor. The recipe uses 4 medium peppers for a balanced taste.
  • Soaking cashews is essential for easy blending and creamy texture. Longer soaking can compensate if your blender isn’t high-powered.
  • If you lack a high-powered blender or food processor, soak cashews longer, blend in smaller batches, or add more liquid to help achieve creaminess.

Find it online: https://flavorspath.com/roasted-red-pepper-cashew-dip-recipe/