Dairy-Free Roasted Red Pepper Spread
Elevate your appetizer game with this rich and creamy Dairy-Free Roasted Red Pepper Spread, a flavorful plant-based alternative perfect for dipping or spreading. Featuring smoky roasted red bell peppers, buttery cashews, zesty lemon juice, and a hint of umami from nutritional yeast, this dairy-free recipe delivers a luscious texture and vibrant taste without compromising on indulgence. Enhanced by aromatic garlic, smoked paprika, and a touch of sea salt, this crowd-pleaser whips up in under an hour and pairs beautifully with crackers, fresh veggies, or toasted bread. Its roasted depth, creamy consistency, and vegan-friendly ingredients make it a standout addition to any gathering or simple snack session.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 0.5 cup raw cashews
- 2 large garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.25 cup water
Instructions
Preheat the oven to 450°F (230°C).
Rinse the red bell peppers and place them directly on a baking sheet.
Roast the peppers in the oven for about 20 minutes, turning occasionally, until the skins are charred and blistered.
While the peppers are roasting, place the raw cashews in a bowl and cover them with boiling water. Let the cashews soak for at least 15 minutes.
Once the peppers are charred, remove them from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap to let them steam for 10 minutes.
Peel off the skins from the cooled peppers, then remove the stems and seeds.
Drain the soaked cashews and place them in a food processor or blender.
Add the roasted peppers, garlic cloves, olive oil, lemon juice, nutritional yeast, sea salt, black pepper, smoked paprika, and water to the food processor.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning as necessary.
Transfer the spread to a bowl or airtight container and refrigerate for at least an hour before serving to allow the flavors to meld.
Serve as a spread on sandwiches or as a dip with vegetables and crackers.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 24.0 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
