I love how simple and nourishing this dip is. It’s plant-based, gluten-free, and packed with flavor, making it ideal for both entertaining and everyday snacking. The roasted red peppers add natural sweetness and depth, while the cashews bring a luxurious creaminess. Best of all, it’s made in a blender or food processor, so cleanup is a breeze.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups PLANTERS® Salted Cashews 2 cups hot water 4 jarred roasted red bell peppers, drained 1/2 cup water 1/4 cup tahini 3 cloves garlic 1/2 teaspoon kosher salt 1/2 teaspoon smoked paprika 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground black pepper
Directions
I start by placing the cashews in a medium glass bowl and covering them with 2 cups of hot water. I cover the bowl and let the cashews soak for 30 minutes to soften.
After soaking, I drain the cashews and transfer them to the bowl of a food processor.
I add the roasted red bell peppers, 1/2 cup of water, tahini, garlic, salt, smoked paprika, crushed red pepper flakes, and black pepper.
I process everything until it becomes smooth and creamy, scraping down the sides as needed to make sure it’s evenly blended.
I taste and adjust the seasoning if needed, then transfer the dip to a serving bowl and chill or serve right away.
Servings and Timing
This recipe makes about 10 servings. It takes 10 minutes to prepare, 30 minutes to soak the cashews, and about 40 minutes total to make.
Variations
I like to experiment by adding roasted garlic for a sweeter, deeper flavor or a splash of lemon juice for brightness. Sometimes I toss in a handful of fresh basil or parsley for a herby twist. If I want extra heat, I increase the crushed red pepper flakes or add a dash of cayenne.
Storage/Reheating
I keep the dip stored in an airtight container in the fridge for up to 5 days. It can also be frozen for up to a month — I just thaw it in the fridge overnight before serving. Since it’s dairy-free, it doesn’t need reheating; I simply stir it before serving to bring back its smooth texture.
FAQs
Can I use unsalted cashews instead?
Yes, I can use unsalted cashews and just add a pinch more salt to balance the flavor.
Do I need to soak the cashews overnight?
No, soaking for 30 minutes in hot water is enough to soften them for blending.
Can I use fresh roasted peppers instead of jarred ones?
Absolutely. I roast fresh red bell peppers until the skins char, then peel and use them once cooled.
How do I make the dip thinner?
If it’s too thick, I simply add a tablespoon of water at a time while blending until it reaches my desired consistency.
Can I make this dip without tahini?
Yes, I can omit it or replace it with almond butter or a bit of olive oil for richness.
What’s the best way to serve this dip?
It’s great with pita chips, fresh vegetables, crackers, or as a spread on sandwiches and wraps.
Is this dip spicy?
It has a mild kick from the crushed red pepper flakes, but I can easily adjust the heat level to taste.
Can I make this in a blender instead of a food processor?
Yes, a high-powered blender works well — it might even make the dip smoother.
Can I add nutritional yeast for flavor?
Definitely. It adds a subtle cheesy flavor that complements the roasted peppers perfectly.
How long will it last in the fridge?
It stays fresh for about 5 days when stored in an airtight container.
Conclusion
This roasted red bell pepper cashew dip is one of my favorite plant-based snacks — creamy, flavorful, and incredibly versatile. I love how easy it is to prepare and how beautifully it pairs with everything from crunchy veggies to flatbread. It’s the perfect recipe when I want something wholesome, colorful, and completely dairy-free without sacrificing flavor.
This Roasted Red Bell Pepper Cashew Dip is a creamy, dairy-free blend of smoky roasted peppers and rich cashews. Smooth, flavorful, and wholesome, it’s perfect for dipping, spreading, or serving as a colorful party snack.
Total Time:40 minutes
Yield:10 servings
Ingredients
2 cups salted cashews
2 cups hot water (for soaking)
4 jarred roasted red bell peppers, drained
1/2 cup water
1/4 cup tahini
3 garlic cloves
1/2 tsp kosher salt
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
Instructions
Place cashews in a bowl and cover with hot water. Soak for 30 minutes to soften, then drain.
Transfer soaked cashews to a food processor or high-speed blender.
Add roasted red bell peppers, 1/2 cup water, tahini, garlic, salt, smoked paprika, crushed red pepper flakes, and black pepper.
Blend until smooth and creamy, scraping down the sides as needed for an even texture.
Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
Add roasted garlic or lemon juice for more depth and brightness.
Blend in fresh herbs like basil or parsley for a herby variation.
For extra spice, increase the crushed red pepper flakes or add cayenne.
If too thick, thin with a tablespoon of water at a time.
Serve with pita chips, veggies, or as a sandwich spread.
