A creamy roasted red pepper dip made smooth and rich with cashews. Dairy-free, vegan, and full of smoky, roasted flavor.
I’m a little obsessed with dips — I usually have some with raw veggies, crackers, or straight from a spoon. I prefer making dips at home because store-bought options often include long lists of preservatives and additives. This roasted red pepper dip is exactly what a homemade dip should be: bright, smoky, simple to prepare, and made with whole-food ingredients.
The recipe uses just a few ingredients. Red peppers and garlic are roasted until they develop a deep, caramelized, smoky flavor. Cashews are added to create a silky, creamy texture without dairy — they are a good source of protein, zinc, and iron and are relatively low in fat compared with many other nuts. Roasting mellows the bite of garlic and brings out a sweet, savory depth that complements the peppers. For a hint of smoky heat, stir in a pinch of smoked paprika when blending.
Serve this dip with raw vegetables, crackers, or use it as a sauce for grilled chicken or fish. It keeps well in the refrigerator for up to a week, though it’s usually finished long before then.
Other dips you might enjoy
-
- Butternut Squash Dip
- Dairy Free Tzatziki
- Roasted Zucchini Hummus
- Roasted Carrot Dip
- Baba Ganoush
- 4-Ingredient Pea Dip
- Curried Cauliflower Dip
If you make this dip, leave a comment to let me know how it turned out. I’d love to see your photos—tag me on Instagram (@everylastbite_) if you share a picture!
Roasted Red Pepper Dip
DF
SCD
P
V
W30
5
40
45
Ingredients
- 3 red bell peppers
- 6 cloves garlic
- 1 tbsp olive oil
- 3/4 cups cashews soaked in boiling water for 10 minutes and drained
- 1/2 tsp salt
- 1/4 tsp paprika
- 1 tbsp lemon juice
Instructions
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Preheat the oven to 200°C (400°F).
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Place the whole red peppers and peeled garlic cloves on a baking tray, drizzle with olive oil, and roast for about 25–30 minutes, until the peppers have softened and the skins darken. Remove from the oven and cool.
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When cool enough to handle, peel the skins from the peppers, remove stems and seeds, and roughly chop.
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Combine the roasted peppers, roasted garlic, drained soaked cashews, lemon juice, salt, paprika, and 2 tablespoons of water in a blender. Blend until smooth, adding more water a little at a time to reach your preferred consistency. Taste and adjust seasoning if needed.
