Riri's RecipesThis roasted red pepper cashew dip is creamy, flavour-packed, and comes together with simple ingredients. Made with Nutterie raw cashews, roasted red peppers, garlic, tahini, and olive oil, it’s the perfect dip for crackers, veggies, and sunny afternoons.
Ingredients you’ll need to make this roasted red pepper cashew dip
- Raw Cashews. I love using the raw cashews from Nutterie because we’ll be boiling these to soften them before blending them together. It adds the perfect amount of nuttiness and cheesiness to this dip.
- Water. You’ll need a bit of water to thin out the dip.
- Garlic. About 2 cloves works, but you can add more or less depending on your garlic preference.
- Roasted Red Peppers. You can roast them yourself if you’d prefer, or get them in the jar.
- Olive Oil. I love using an extra virgin olive oil for this, you can use any brand!
- Tahini. Adds a subtle umami flavour to this dip!
- Spices. I used a mix of salt, pepper, paprika, dried parsley, and red pepper flakes to top. The red pepper flakes can be omitted if you don’t like spicy!
Tips on making this red pepper cashew dip
- Boil your cashews. This will help to soften them before adding them into your food processor. For 1 cup of cashews, add 1 cup of water and let them boil for 10 minutes.
- Blend well. I know this sounds simple, but depending on your food processor or blender, you might have to blend for a few minutes to make sure no cashew chunks remain. The dip is more runny, so if you prefer it to be thicker you can try to add less liquid, and more roasted red peppers. Another great addition to this dip would be feta cheese! It will add that cheesy flavour and create a thicker texture.
- Top with extra spices and chopped cashews. This adds more flavour and texture. The cashews provide a vegan cheese flavour, so having the added crunch on top when dipping with crackers or veggies is the perfect combination. You can also add red pepper flakes if you like it spicy!
How to store this roasted red pepper and cashew dip
Place the dip in an airtight container and store in the fridge for up to 4-5 days.
Craving more?
- If you’re looking for another great side, this Crunchy Pistachio and Pear Salad is the absolute best salad for the warmer months. It’s fresh, full of flavour, and has a perfect blend of texture that you will love.
- Another great high-fibre side is this Cowboy Caviar with Hot Sauce Dressing. It’s a little tangy, a little spicy, and packed with flavour!
- Got more of a sweet tooth? You’ll love these Pistachio Energy Bites! So easy to make since it’s a pre-made mix, and uses melted organic dark chocolate for an irresistible chocolate coating.
Roasted Red Pepper Cashew Dip
This roasted red pepper cashew dip is creamy, flavour-packed, and comes together with simple ingredients. Made with Nutterie raw cashews, roasted red peppers, garlic, tahini, and olive oil, it's the perfect dip for crackers, veggies, and sunny afternoons.
Ingredients
- 1 cup raw cashews boiled and drained
- 3 tbsp water
- 2 cloves garlic
- 3 whole roasted red peppers in a jar
- 3 tbsp extra virgin olive oil
- 1/2 tbsp tahini
- 1 pinch salt and pepper to taste
- 1 tsp paprika
- 1 tsp dried parsley to top
- 1 pinch red pepper flakes to top (optional)
- 2 tbsp raw cashews chopped, to top
Instructions
- Place 1 cup of cashews in a small pot with 1 cup of water and let boil for 10 minutes. Drain and place in a food processor.
- Add remaining ingredients to a food processor and blend until completely smooth and creamy. Add more or less water to get the dip to your desired consistency.
- Pour red pepper cashew dip into a bowl and top with an extra drizzle of olive oil, dried parsley, paprika, and chopped cashews.
- Enjoy with veggies or crackers!
Notes
How to store: place in an airtight container and store in the fridge for 4-5 days.
**Disclosure: This post is sponsored by Nutterie. As always, all opinions are my own.**