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Cashew Red Pepper Dip

Vegan Cashew Red Pepper Dip

This super simple dip is great with veggies, chips, topping sandwiches, wraps and using as dressing for salads. 

Serving Size:  4         Prep Time:   5 minutes         Cook Time:    minutes 




  • 1 1/4 c. - 1.5 c. cashews, raw (see tips below regarding blending) 
  • 1/2 of a medium-sized red pepper, diced
  • 2-3 TB nutritional yeast
  • 3/4 c water (see tips below)
  • 1/2 tsp salt, to taste
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 2-3 cloves of garlic, to taste
  • Juice of 1/2 lemon
  • 1/2 Serrano or jalepeno


  1. Blend all ingredients except 1/2 of red pepper until creamy in high powered blender, slowly adding water until desired thickness. Scrape sides with spatula as needed
  2. Add in diced red pepper and pulse (blend if you prefer a creamier texture). 
  3. Serve immediately or keep in air tight container until use, consuming within 5 days.


- I use a Vitamix Blender but if you don't have a high-powered blender, I strongly recommend soaking the nuts overnight in water to soften prior to blending. (It will help the nuts soften and allow the texture be smoother as opposed to chunky.) 

- For other options of liquid, you can use veggie broth or even non-dairy milk. Just make sure it's 1:1.

- If mixture thickens too much simply add more water to mixture, TB at a time, or if too runny, you can add in more cashews.

- You can substitute water for non-dairy milk 1:1 ratio.