Is this red pepper dip spicy?

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.

Do the cashews need to be soaked?

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.

Is a high-powered blender required to make this recipe?

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.

How long will this dip last?

This dip should be stored in an airtight container in the fridge and it will last for 5-7 days.

Can you freeze red pepper dip?

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

Can this dip be made nut-free?

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 !

Roasted Red Pepper Dip (With Cashews)

Description

Roasted Red Pepper Dip is dairy-free, vegan and creamy, made with jarred roasted red peppers, soaked cashews and no mayo or cream cheese.

Ingredients

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

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Instructions

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.

Notes

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.