Roasted Red Pepper Cashew Dip is dairy-free, vegan and ultra-creamy. You’ll want to add this healthy dip to your game day line up!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
2 long sweet red peppers
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
1/4 teaspoon ground black pepper
2 cups raw cashews
2 cups hot water
1/4 cup tahini
1/2 teaspoon smoked paprika
Pre-heat the oven to 400F and line a baking sheet with parchment paper. Quarter the peppers and remove the stalks, seeds and membranes. Toss the peppers and garlic with the oil, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt and pepper. Place on the baking sheet skin side up and roast for 25-30 minutes. Remove from oven and let cool slightly.
While the peppers and garlic are roasting, 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.
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. This will take a few minutes. Be sure to stop a few times to scrape down the sides.
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.
This dip is light on the spices and salt. If you prefer your dips a little saltier and/or a little spicier, feel free to adjust the amounts to suit your taste.
I used sweet long red peppers in this recipe, as they roast quicker than red bell peppers and have a softer texture when roasted.
Keywords: healthy dip, roasted red pepper, cashews, dairy-free, vegan