Vegan Roasted Red Pepper Spread
Elevate your snacking game with this irresistible Vegan Roasted Red Pepper Spread, a creamy and flavorful delight that’s as versatile as it is healthy. Made with sweet roasted red bell peppers, nutrient-packed raw cashews, and a hint of smoked paprika, this dairy-free spread offers a smoky depth and velvety texture that’s perfect for dipping, spreading, or drizzling. The inclusion of nutritional yeast adds a subtle cheesy undertone, while freshly squeezed lemon juice brightens the flavors for a balanced and zesty finish. Ready in under an hour, this recipe uses simple roasting and blending techniques to create a crowd-pleasing vegan dip that works wonders on sandwiches, crackers, and veggie platters. Gluten-free and plant-based, this vibrant recipe brings bold taste and wholesome ingredients to your table—perfect for entertaining or meal prep!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 medium red bell peppers
- 2 cloves garlic
- 1 medium lemons
- 2 tablespoons olive oil
- 1 cup raw cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup water
Instructions
Preheat the oven to 450°F (230°C).
Cut the red bell peppers in half and remove the seeds and membranes.
Place the peppers cut-side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
While the peppers are roasting, place the raw cashews in a bowl and cover with boiling water. Let them soak for 15 minutes.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover with a plate or plastic wrap to steam for 10 minutes. This will make it easier to remove the skins.
While the peppers are steaming, drain and rinse the soaked cashews.
Peel the charred skins off the peppers and discard.
In a blender or food processor, combine the peeled roasted red peppers, soaked cashews, garlic cloves, juice of the lemon, olive oil, nutritional yeast, smoked paprika, salt, black pepper, and water.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer the spread to a serving bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve as a spread for sandwiches, a dip for vegetables, or with crackers. Enjoy!
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 312 mg | 7% | |
*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.
