Do I have to soak the cashews?

If you have a high speed blender then you can safely skip the soak! If not then I would highly recommend a quick 20 minute soak in hot water for ultra creaminess. Drain the water before adding to the blender.

Can I Make This Dip Spicy?

We're not big fans of spice around here so I haven't tried it, but if spiciness is your thing I'd start with a pinch of cayenne or a dash of your favorite hot sauce and taste as you go. If you try this let us know in the comments how it turned out!

Can I Make This Dip Nut-Free?

Yes, the taste and texture will be altered slightly, but a good substitute for nuts would be an equal amount of canned white cannellini beans. Rinse and drain the beans first then once your dip is blended and add additional water 1 Tablespoon at a time, if needed , to achieve your desired consistency.

Can I make this dip ahead of time?

Absolutely! This dip is wonderful served right away, however, making a day in advance allows all those wonderful flavors to mingle even more!

Creamy Vegan Veggie Dip & Sandwich Spread

Name: 5 Minute Creamy Veggie Dip
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup Raw Unsalted Cashews (See Notes); 1 red bell pepper, roughly chopped (about 1 cup); 3 tablespoons water; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; 1/2 teaspoon Dijon mustard; 1 teaspoon white miso (See Notes for substitutions); 1 teaspoon maple syrup; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/4 teaspoon dried dill (See Notes if using fresh dill); 1/8 teaspoon garlic powder; 1/4 teaspoon salt

Description

Get ready for the ultimate creamy, cheesy, dairy free veggie dip that is bursting with flavor and ready in 5 minutes!

Ingredients

Scale

1 cup Raw Unsalted Cashews (See Notes)

1 red bell pepper, roughly chopped (about 1 cup)

3 tablespoons water

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1/2 teaspoon Dijon mustard

1 teaspoon white miso (See Notes for substitutions)

1 teaspoon maple syrup

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon dried dill (See Notes if using fresh dill)

1/8 teaspoon garlic powder

1/4 teaspoon salt

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Instructions

Prep the ingredients. Measure everything out. If you’re not using a high-speed blender, soak the cashews in hot water for 10–15 minutes to help them soften. Roughly chop the red bell pepper into large pieces.
Blend until creamy. Add the soaked (or unsoaked) cashews, red bell pepper, water, nutritional yeast, lemon juice, miso paste, Dijon mustard, maple syrup, smoked paprika, garlic granules, onion powder, dill, and salt to a blender. Blend on high until completely smooth. A powerful blender (like a NutriBullet Pro) may take about 1 minute; others may need a little longer.
Taste and adjust. Give the dip a quick taste and blend again if you prefer an even silkier texture. Add more lemon for brightness, maple syrup for balance, or salt to taste.
Serve. Pour the dip into a serving bowl and enjoy with crackers, sliced veggies, or as a creamy spread for sandwiches and wraps. We love it with Simple Mills Tomato Basil Crackers. It's especially good with red, yellow, and orange bell pepper slices!

Equipment

High Speed Blender

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Measuring Cups and Spoons

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Chopping Knife

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Cutting Boards

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Notes

Cashews: If using a high speed blender you can skip soaking the cashews. If you don't have a high speed blender then simply place the cashews in hot water for 10-15 minutes for ultimate creaminess. Rinse and add to blender.
Miso: Sub 1/2 teaspoon Tamari or Soy Sauce if needed, or simply omit.
Dill: If you prefer using fresh dill add it after blending to preserve its brightness and prevent bitterness. Rule of Thumb: Use 3x the amount of fresh herbs when substituting for dried. So, for the 1/4 teaspoon dried dill, use 3/4 teaspoon finely chopped fresh dill.

Prep Time: 5 minutes
Category: Appetizer
Method: Blender
Cuisine: American