Roasted Red Pepper Cashew Dip is dairy-free, vegan and ultra creamy with a spicy kick! It pairs nicely with veggies and chips, and works well as a sandwich spread too. You’ll want to add this healthy dip to your meal prep routine or game day line up!
- 2 cups raw cashews
- 2 cups hot water
- 2 long sweet red peppers, seeded and quartered
- 3 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- 1/2 + 1/4 teaspoon crushed red pepper flakes, divided
- 1/4 + 1/2 teaspoon kosher salt, divided
- 1/8 teaspoon ground black pepper
- 1/4 cup tahini
- 1/2 teaspoon smoked paprika
- Pre-heat oven to 400F and line a baking sheet with parchment paper.
- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 25-30 minutes. Once soaked, drain most of the water, reserving 1/4 cup.
- While the cashews are soaking, place the peppers (skin side up) and garlic on the baking sheet and brush with oil and season with 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt and the pepper. Roast for 25-30 minutes. Remove from oven and let cool slightly (enough to handle).
- In a food processor, add the roasted red peppers, garlic, cashews, reserved water, tahini, smoked paprika and the remaining red pepper flakes and salt. Process on high until smooth and creamy. You will need to stop a few times to scrape down the sides. The longer you process the dip, the smoother it will get.
- Serve immediately or refrigerate for a few hours to let the flavours blend. Serve with a drizzle of olive oil and additional red pepper flakes.
- If you prefer your dips a little saltier and/or a little spicier, feel free to adjust the amount of seasoning to suit your taste.
- If your food processor or blender is not high-powered, I suggest soaking your cashews overnight to soften them up more.
- I used sweet long red peppers in this recipe, but you can also use red bell peppers (medium-sized). You will just need to roast them for a few minutes longer.
Keywords: red pepper dip, cashew dip, roasted red pepper dip