4 from 4 votes
Creamy Red Pepper Cashew Dip

Creamy Red Pepper Cashew Dip. A healthy, vegan, dairy free, whole, oil free, gluten free, raw AND takes only 10 minutes to make! Darn tasty, creamy, almost cheesy, nacho-like, yum.

Course: Appetizer, Snack
Cuisine: American, Canadian
Servings: 6
Calories: 209 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 1 1/2 cups raw cashews, soaked or boiled (see nots)
  • 1/2 - 1 cup non-dairy milk, such as soy or almond
  • 1/2 of a red pepper
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  1. Add the raw cashews, 1/2 cup non-dairy milk, the red pepper, nutritional yeast, garlic, lemon juice, chili powder, and salt to a blender. Combine until smooth, stopping to scrape the sides as needed, and adding up to 1/2 cup more non-dairy milk as needed to reach desired consistency.  

Recipe Notes

To boil the cashews, add the cashews to a pot and cover with water, bring to a boil and cook for about 10 minutes until cashews are tender. Drain and rinse.

To soak the cashews, put the cashews in a bowl and cover with cold water, soak for 4 hours or overnight until tender. Drain.