Roasted Red Pepper Dip is dairy-free, vegan and ultra smooth and creamy! It’s easy to make with jarred roasted peppers and has a cashew base, so there’s no mayo or cream cheese.
You’ll love this easy and delicious dip paired with fresh vegetables, warm pita bread or crackers for a healthy-ish snack. You can also use it as a sandwich spread or pasta sauce!
*This post was originally published in January 2019. It has been updated with new text, photos and adjustments to the recipe so it’s easier to make.
When I first shared this recipe, I was roasting my own red peppers for the dip. While this option is still included in the recipe, we make this dip so often, I started using store-bought roasted peppers to save time. So, I decided to update the recipe to reflect this.
I also decided to double the amount of peppers in the recipe for an extra red pepper flavour!
Why you’ll love this recipe
- It’s made without cream cheese or mayo, so it’s not a heavy dip. This also makes it dairy-free and vegan.
- This dip is easy to make, especially if you take a shortcut and use jar roasted red peppers.
- The recipe also includes the option to roast your own red peppers.
- It’s a versatile recipe. You can use it as a dip, spread or even add it to pasta as a thick sauce.
Other cashew dips to try
- Creamy Herb Dip
- Chipotle Dip (without Mayo)
- Mushroom Spinach Dip
- Creamy Jalapeño Dip
- Dairy-Free Buffalo Chicken Dip
- Cashew Queso
- Cashew Mayo
- Dairy-Free Caramelized Onion Dip
Details on the ingredients
Roasted red peppers – You can use jarred roasted peppers to save time or you can roast your own red bell peppers (also called capsicums). You’ll need 3-4 peppers for a pronounced red pepper flavor.
Cashews – They create the dairy-free creamy texture in this dip. I normally use raw and unsalted cashews (whole or halved) and soak them in hot water for at least 30 minutes. You can also soak them in cold water and leave them for a few hours or overnight.
Tahini – This is a seed butter or paste made from sesame seeds. For this recipe, you’ll want to use tahini that’s just made from raw, hulled sesame seeds.
Milk – You can use any type of non-dairy milk. I prefer almond or cashew milk. Just make sure it’s unsweetened.
Garlic – Three cloves of garlic go into this dip. If you don’t have fresh garlic, you can substitute ½ teaspoon of garlic powder.
Spices – The dip is seasoned with a simple mix of salt, pepper, smoked paprika and crushed red pepper flakes.
Water – You’ll need hot water for soaking the cashews and a few tablespoons to help the cashews blend and thin out the dip.
How to make red pepper dip with cashews (or vegan capsicum dip)
Start by soaking your cashews. Just add them to a dish with some hot water and let them soak for 30 minutes.
Drain the cashews and add them to a blender (or food processor) with the rest of the dip ingredients.
Blend on high until smooth and creamy. If needed, add more water or milk (1 tablespoon at a time) to help the mixture blend.
You may also need to stop and scrape down the sides a few times to make sure everything blends evenly.
Taste, then add more salt, garlic or red pepper flakes, if desired.
Serve immediately or refrigerate for a few hours to let the flavours fuse.
How to roast red peppers
If you prefer to prepare your own roasted bell red peppers instead of using jar roasted red peppers, you’ll just need 3-4 peppers and some oil, salt and black pepper.
Cut the peppers in half and remove the stems, seeds and membrane.
Brush with oil and season with salt and pepper. Roast skin side up on 450F for 20-25 minutes, or until the skin blisters and starts to char.
Remove from the oven and let cool enough to touch. At this point, you should be able to easily pull the skins off. (You can leave them on, if you prefer).
Frequently asked questions
No, it’s not overly spicy. If you prefer spicy, feel free to add more crushed red pepper flakes or some cayenne pepper. For extra smoky flavor, add more smoked paprika.
Yes, in order to soften the cashews and create a creamy dip texture, I recommend soaking the cashews in hot water for at least 30 minutes. This is especially important if your food processor or blender is not powerful.
While a high-powered blender or food processor works best for making cashew dips, you can use any type of blender or food processor. Just note that the texture of the dip may not be as smooth and you may need to add extra liquid to help the cashews blend. To help, you can also try letting your cashews soak longer or blend the dip in batches.
This dip should be stored in an airtight container in the fridge and it will last for 5-7 days.
Yes, since this dip doesn’t contain dairy you can actually freeze it. I tested it by freezing a small amount and it maintained its texture once defrosted. Obviously, for best results, I’d serve this dip fresh. But if you want to reserve some to mix in with pasta or use as a sandwich spread, you can freeze it. When you’re ready to use it, just let it thaw in the fridge
Yes, to make this dip nut-free, you can substitute white beans or chickpeas for the cashews and use a nut-free milk. Or, you can try this roasted red pepper and black bean hummus!
Best way to serve roasted red pepper dip
- Serve it with fresh vegetables, pita bread, pita chips, tortilla chips, crackers, bread and/or pretzels.
- You can also use it as a sandwich or burger spread (it’s delicious on these air fryer turkey burgers).
- Use it as a sauce for pasta!
- If you don’t need this dip to be dairy-free or vegan, feel free to add a little parmesan cheese or feta.
- A squeeze of fresh lemon juice would add a pop of citrusy flavour that pairs well with the roasted peppers.
- For extra heat, add a pinch of cayenne pepper.
- Serve drizzled with some good quality olive oil.
Key recipe tips
- Soak the cashews. This is essential for easy blending and to achieve a creamy texture.
- Amount of peppers. The recipe calls for 3-4 roasted red peppers. The amount you use depends on the size of your peppers and how much of a red pepper taste you like. I used 4 medium-sized roasted red peppers.
- Drain the peppers. If you’re using roasted peppers from a jar, just make sure they are well drained.
- Blender. A high-powered blender or food processor works best for this recipe. If you don’t have one, that’s okay. Your dip just won’t be as smooth. You can also try to soak your cashews longer, blend in batches or add more liquid to help it blend.
- Seasoning. Make sure to taste the dip and add more seasonings or garlic to suit your taste.
More red pepper recipes to try
- Roasted Red Pepper and Butternut Squash Soup
- Air Fryer Stuffed Peppers
- Vegetarian Stuffed Peppers
- Air Fryer Peppers and Onions
If you make this recipe, I’d love to hear what you think in the comments below!Print
Roasted Red Pepper Dip is dairy-free, vegan and creamy, made with jarred roasted red peppers, soaked cashews and no mayo or cream cheese.
- 2 cups raw cashews
- 2 cups hot water (enough to cover cashews)
- 3–4 roasted red peppers, drained (I used peppers from a jar but you can use homemade – see note)
- 1/2 cup unsweetened cashew or almond milk (plus more if required)
- 1/4 cup tahini
- 2 tablespoons water (plus more if required)
- 3 cloves garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground black pepper
- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 30 minutes.
- Drain the cashews and add them to a high-powered blender or food processor along with the other ingredients.
- Blend on high until smooth and creamy. If needed, add more water or milk (1 tablespoon at a time) to help the mixture blend. (Stop to scrape down the sides if necessary).
- Taste, then add more salt, garlic or red pepper flakes, if desired.
- Serve immediately or refrigerate for a few hours to let the flavours fuse.
- To roast your own peppers, just cut 3-4 red bell peppers in half. Remove the stems, seeds and membrane. Brush with oil and season with salt and pepper. Roast skin side up on 450F for 20-25 minutes, or until the skin blisters and starts to char. Remove from oven and let cool enough to touch. At this point, you should be able to easily pull the skins off. (You can leave them on, if you prefer).
- The recipe calls for 3-4 roasted red peppers. The amount you use depends on the size of your peppers and how much of a red pepper taste you like. I used 4 medium-sized roasted red peppers.
- Soaking the cashews is essential for easy blending and to achieve a creamy texture.
- If you don’t have a high-powered blender or food processor, that’s okay. You can soak your cashews longer, blend in batches or add more liquid to help it blend.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: red pepper dip, vegan capsicum dip, cashew dip