Can I Use Raw Cashews Instead of Soaked Ones?

In any blended dip calling for raw cashews it's better to soak, or boil, them as instructed. It causes the cashews to soften and swell which is necessary to achieve that perfect smooth creaminess.

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 Red Pepper Cashew Dip (Plant Based, Fast Appetizer)

Name: Creamy Red Pepper Cashew Dip (Plant Based, Fast Appetizer)
Prep time: 10 min
Total time: 10 min
Cuisine: Plant Based
Ingredients: 1 Cup Raw Unsalted Cashews soaked in hot water; 1 Cup Red Bell Pepper (Raw) chopped; 3 Tablespoons Water; 2 Tablespoons Nutritional Yeast; 2 Tablespoons Lemon Juice; 1 Tablespoon Dijon Mustard; 1 teaspoon 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 red pepper cashew dip that is bursting with flavor and ready in under 15 minutes!

Ingredients

Scale

1 Cup Raw Unsalted Cashews soaked in hot water

1 Cup Red Bell Pepper (Raw) chopped

3 Tablespoons Water

2 Tablespoons Nutritional Yeast

2 Tablespoons Lemon Juice

1 Tablespoon Dijon Mustard

1 teaspoon 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

Soak cashews in water for 30 minutes or overnight (see notes).
Chop the bell pepper into large chunks.
Place all ingredients into a blender and blend on high until smooth and creamy. The Nutri Bullet Pro that I used does this in one minute, some blenders may require additional time. Simply give it a quick taste and blend further for optimal smoothness if needed.
Pour into a beautiful bowl and serve with your favorite crackers, or veggie tray! We love it with Simple Mills Tomato Basil Crackers. It's especially good with red, yellow, and orange bell pepper slices too!

Notes

Cashew soaking: Want the speedy version? Boil cashews in water for 10 minutes then drain and rinse the cashews with cool water before adding to blender. Be sure not to skip this step, soaking/boiling the cashews softens them creating the smoothest, creamiest base.

Miso Sub: Tamari: Add 1/2 teaspoon for a salty, umami boost. It won't replicate miso’s fermented depth but works well. Also, soy sauce (if not following a gluten free diet) Use 1/2 teaspoon to replace the miso.

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.

Depending on the power of your blender you may find it necessary to adjust the consistency with additional water. If, so simply add an additional 1 Tablespoon of water at a time, as needed, and taste for desired creaminess!

Prep Time: 10 minutes
Category: Appetizer Dip
Method: Blender
Cuisine: Plant Based