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Cashew Dip w/ Roasted Red Peppers – A little smoky, a lot creamy, and super easy to make. Grab your favorite crackers, chips or raw veggies and get your snack on!

I’ve made this Smoky Roasted Red Pepper Cashew Dip three times this week. The first time, I just threw some ingredients together because I wanted a dip for my tortilla chip addiction. I was originally going for a smoky nacho cheese like dip. I didn’t exactly get that, but what I did get was so darn good that I couldn’t stop eating it (and therefore why I made it three different times!) I love smoky flavors and smells – the smell of a bonfire, the hint of tobacco in a dry red wine, the burnt sugar topping on a creme brûlée….swoon! If you like smoky flavors too, you are going to LOVE this!

Cashew Dip

I use cashews as a base for a lot of my dips, dressings and spreads and that’s because they are so super creamy when soaked and pureed. My Sun Dried Tomato Spread is one of my current favorites and my Vegan French Onion Dip is a staple chip dip for any time of year. Cashews work their magic again in this Roasted Red Pepper Dip and you don’t need to add any oil or dairy substitutes (like vegan sour cream or vegan cream cheese) like a lot of recipes call for. You will need to soak your cashews for at least 30 minutes in hot water, longer if you have time, to ensure they get nice and creamy and completely pureed in your food processor.

Smoky Flavors

I used not one, but two smoky flavors in this cashew dip: smoked paprika and liquid smoke. If you guys have been following my blog for any amount of time, then you are very familiar with smoked paprika. I use it all the time. Now that I think of it, I have quite a few recipes that use liquid smoke as well, like my Smoky Cajun Pasta and my Sloppy Lentil Sandwiches. These two ingredients together give a wonderful earthy, woodsy flavor to the dip.

Ok, friends, it’s Friday and I’m ready to get out and do something fun, so I won’t keep you with any more babbling. Go make this Smoky Roasted Red Pepper Cashew Dip and use it as a dip for all-the-things! Then come back and leave me feedback below! You can tag me on Twitter and Instagram, too with #veggieinspired and @veggie_inspired. Better yet, snap a picture so I can see your beautiful creations too!

Smoky Roasted Red Pepper Cashew Dip This Smoky Red Pepper Cashew Dip is a little smoky, a lot creamy and very easy. It's perfect for dipping tortilla chips, crackers or even raw veggies. If you like smoky flavors, you will love this dip! 4 from 1 vote Print Prep Time: 30 minutes Total Time: 30 minutes Servings: 8 people Calories: 182 kcal Author: Jenn Sebestyen Ingredients 1 cup raw cashews (soaked at least 30 minutes in hot water) 1 cup raw cashews (soaked at least 30 minutes in hot water)

1 roasted red bell pepper 1 roasted red bell pepper

1 tbsp fresh lemon juice 1 tbsp fresh lemon juice

1 tbsp apple cider vinegar 1 tbsp apple cider vinegar

1/2 tsp dry mustard powder 1/2 tsp dry mustard powder

1 tsp smoked paprika 1 tsp smoked paprika

1/4 tsp garlic powder 1/4 tsp garlic powder

2 tbsp tahini 2 tbsp tahini

1-2 tsp liquid smoke 1-2 tsp liquid smoke

1/2 -1 tsp salt (to taste) 1/2 -1 tsp salt (to taste)

2-4 tbsp water (to thin) 2-4 tbsp water (to thin) Instructions Place all ingredients, except water, in a food processor and process until smooth. Add water to thin to desired consistency. Start with 2 tbsp of water and add more 1 tbsp at a time if needed.

Serve with chips, crackers or raw veggies. Or use it as a spread for a sandwich or wrap. Nutrition Calories: 182 kcal | Carbohydrates: 15 g | Protein: 7 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 189 mg | Potassium: 181 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 200 IU | Vitamin C: 1.7 mg | Calcium: 50 mg | Iron: 2 mg Tried this Recipe? Tag me Today! Mention @Veggie_Inspired or tag #VeggieInspired

More Delicious Dairy Free Dip Recipes To Love:

Mexican Bean Dip

Creamy Cranberry Salsa Dip

Roasted Carrot and White Bean Spread