Cashew Dip with Roasted Red Peppers

Last Updated on May 24, 2024 by Heather Reseck

This creamy, flavorful nut-based dip will be a crowd-pleaser. The mild smoky flavor from roasted red peppers complements the briny kalamata olives.

This recipe is adapted from The Complete Plant-Based Cookbook by America’s Test Kitchen. 

How to Make Cashew Dip with Roasted Red Peppers

It’s easy to make this dip. You may even have all of the ingredients in your pantry.

1. Boil cashews in water to soften them. Rinse and drain.
2. Process cashews in a food processor or blender with roasted red peppers, lemon juice, water, salt, and garlic. Process until smooth.
3. Transfer to a bowl.
4. Stir in chopped kalamata olives and parsley.
5. Let stand at room temperature for 30 minutes for flavors to meld. 

Variations

• Substitute slivered or blanched almonds for cashews.
• Omit olives.
• Add ½-1 teaspoon smoked paprika for more smoky flavor.
• Substitute home-roasted red bell pepper, raw red bell pepper, or jarred pimientos for the roasted red pepper.
• Add a dash of cayenne.

Tips

•  If needed, thin with 1 tablespoon of warm water. 
• I prefer kalamata olives without vinegar. Pearls Olives to Go is one available brand. 

How to Serve Cashew Dip with Roasted Red Peppers

Serve Cashew Dip with Roasted Red Peppers with fresh veggies and whole-grain crackers. This photo shows mini bell peppers, radishes, carrots, sugar snap peas, turnip stars, and cucumbers. It also shows candied walnuts, herbed sunflower seed spread, purchased crackers, and homemade whole-grain crackers.

This makes a beautiful charcuterie board or an attractive way to add color and nutrient-rich veggies to a potluck or picnic. Every item can be prepared ahead of time.

Print Recipe

4 from 1 vote

Cashew Dip with Roasted Red Peppers

This creamy, flavorful nut-based dip will be a crowd-pleaser. The mildly smoky flavor from roasted red peppers complements the briny depth of kalamata olives. Adapted from The Complete Plant-Based Cookbook by America’s Test Kitchen.

Prep Time15 minutes mins

Chilling Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer, Spread

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB

Servings: 16

Calories: 75kcal

Author: Heather Reseck, RDN

Ingredients

• 1½ cups raw cashew pieces
• ½ cup jarred roasted red peppers
• 3 tablespoons lemon juice
• 3 tablespoons water
• ¾ teaspoon salt
• 1 garlic clove pressed or minced
• ½ cup pitted kalamata olives chopped
• ½ cup minced fresh parsley

Instructions

• Place cashews in a small saucepan and cover with water. Bring to a boil over high heat. Remove from the heat and let stand 5-10 minutes. Drain and rinse.
• Transfer cashews to a food processor or blender.
• Add red peppers, lemon juice, water, salt, and garlic.
• Process until smooth, about 2 minutes, scraping down sides as needed.
• Transfer to a bowl.
• Stir in kalamata olives and most of the parsley. Reserve some parsley for garnish.
• Let stand at room temperature for 30 minutes for flavors to meld.
• Garnish with parsley. Serve.
• Refrigerate for up to 5 days.

Notes

Variations:

• Substitute slivered or blanched almonds for cashews.
• Omit olives.
• Add ½-1 teaspoon smoked paprika for more smoky flavor.
• Substitute home-roasted red bell pepper, raw red bell pepper, or jarred pimientos for the roasted red pepper.
• Add a dash of cayenne.

Tip:

• If needed, thin with 1 tablespoon of warm water. 
• I prefer kalamata olives without vinegar. Pearls Olives to Go is one available brand. 

Nutrition

Serving: 2tablespooons | Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 237mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg