This delicious and healthy Roasted Red Pepper Cashew Dip recipe is quick and easy to make and perfect as a dip for finger food snacks and vegetables or as a spread for bread, burgers, sandwiches or wraps. It’s super versatile and also goes well with grilled foods, buffets or raclette!
Easy Red Pepper Cashew Cream as a Dip or Spread
This roasted red pepper dip is super quick and easy to make with just a few ingredients and goes great with many savory dishes! Whether with raw vegetables, oven-roasted vegetables, potatoes, flatbread, with pasta, at the buffet, barbecue parties or potlucks – this delicious dip should not be missing at the next occasion!
The recipe for this quick paprika spread is ready in less than 20 minutes. Of course, you can now buy many vegan and vegetarian dips and spreads in the supermarket, but if you make them fresh from scratch, they are not only tastier and healthier, but also much cheaper! In addition, the preparation is quite effortless!
Vegan Spread – Simple & Delicious!
While classic red pepper dips are made with feta cheese, sour cream or crème fraîche, cashews provide the creamy consistency in this vegan spread recipe. If you don’t want to use cashews, you could use vegan feta or dairy-free cream cheese instead.
For a quicker preparation, I roast the peppers in a pan or skillet. However, you can also roast the peppers in the oven like I did in my recipe for creamy roasted red pepper pasta sauce. It takes a little longer, but the dip tastes even better thanks to the roasted flavors! If you have the oven on anyway because you’re baking falafel, tofu nuggets, or potatoes, for example, then this is the perfect opportunity!
Ingredients for the Red Pepper Dip
To make this creamy veggie dip, you only need 2 main ingredients (bell peppers and cashews) plus an onion, garlic, some oil and a few spices.
- canola oil (or olive oil)
- red peppers
- garlic cloves
- cashew nuts (or vegan feta or cream cheese)
- paprika paste or tomato paste
- paprika powder (noble sweet)
- red chili pepper (or chili powder)
- lemon juice (or a little vinegar)
- salt and pepper
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you can find the full recipe with the exact measurement below in the recipe card!
Step 1: Roast vegetables
First, heat the oil in a skillet and sauté the peppers for about 2-3 minutes. Then add the onions and sauté for 2-3 minutes. Now add the garlic and sauté for another minute. And last but not least, stir in the cashews, paprika paste, paprika powder and chili.
Step 2: Blend until creamy!
Now put the mixture together with the lemon juice, some salt and pepper in a blender or food processor and blend until smooth. Of course, you can also use an immersion stick blender. Finally, taste and adjust seasonings if necessary.
How to use Red Pepper Dip and Serving Suggestions
Now you can enjoy your delicious red pepper cashew cream as a spread on bread, pide bread, burgers or tortillas, or serve it as a dip with vegetables, fritters, potato fries or other finger food snacks. The red pepper cream also tastes delicious as a sauce for rice, potatoes, gnocchi or pasta.
The spread keeps in a sealed container or jar for about 5 days in the refrigerator and can also be frozen.
This Roasted Red Pepper Cashew Dip recipe is:
- Versatile & customizable
- Made of vegetables
- So delicious!
- Perfect as a dip, spread or sauce for all kinds of hearty dishes!
More Recipes for Dips and Sauces:
- The Best Peanut Sauce
- Sweet Chili Sauce
- Ajvar Sauce
- Sweet and Sour Sauce
- Vegan Mayonnaise
- Aioli (Garlic Dip)
- Baba Ghanoush
- Tzatziki Sauce
- Raita Dip
- Herb Dip
- Garlic Sauce
If you try this easy vegan paprika cashew dip, feel free to leave me a comment and a star rating! And if you take a photo of your dairy-free spread and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! 🙂
Creamy Red Pepper Cashew DipAuthor:
- 1.5 tbsp canola oil or olive oil
- 2 red bell peppers coarsely diced
- 1 onion chopped
- 2 garlic cloves chopped
- 1 cup (150 g) raw cashews or vegan feta or cream cheese
- 1.5 tbsp paprika or tomato paste
- 1 tsp paprika powder sweet
- 1 small red chili pepper or chili powder to taste
- 1 tbsp lemon juice or to taste
- salt and pepper to taste
*Note: Check out the recipe video + step-by-step pictures above!
- Heat the oil in a large pan and sauté the diced bell pepper for about 2-3 minutes. Then add the diced onion and sauté for another 2-3 minutes. Now add the chopped garlic and sauté for a further minute. Then stir in cashews, paprika or tomato paste, paprika powder and chili.
- Put the mixture together with lemon juice, a little salt and pepper in a blender or food processor and blend until smooth (you can also use an immersion stick blender). Season with salt and pepper to taste.
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