You are going to love this vegan roasted red pepper dip. It's made with both cashews and parsnips to give it the most amazing flavour and perfect smooth and creamy texture. It's super easy to make and is the perfect healthy appetizer.
Dips like healthy carrot dip and dairy free spinach and artichoke dip are some of my favourite snacks and appetizers, which is why I can't wait for you to try the dip recipe I am sharing with you today!
Table of Contents
Why you will love this dip:
- The taste! This dip is so smooth and creamy and the flavours blend perfectly to give it the most amazing flavour.
- It's really easy to make! Just like my healthy homemade hummus.
- This healthy dip is loaded with vegetables and is gluten-free, dairy-free, vegan, paleo, Whole30 compliant and sugar free. It's also made without beans, chickpeas, cream, nutritional yeast, maple syrup, or cream cheese.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Red bell pepper - You will just need one red bell pepper to make this dip.
- Parsnips - It might sound a little crazy to add parsnips to a dip recipe but trust me, when they are roasted with the red pepper they help give this dip such a delicious, rich and sweet flavour.
- Onion - this gets roasted with the peppers and parsnips to help give it even more flavour. You can use a white or yellow onion.
- Raw cashews - when blended with the vegetables these help make this dip so smooth, thick and creamy. I recommend using raw cashews rather than roasted cashews. If you can't have cashews you could use pine nuts instead. You could also try using drained chick peas instead.
- Avocado oil - this helps make this vegan roasted red pepper dip so smooth and creamy. Instead of avocado oil you could use olive oil.
- Herbs and spices - sea salt, ground black pepper and herbs de Provence spice blend are all you need.
Recipe variations and add ins:
Feel free to change up the herbs and spices to give this vegan roasted red pepper dip a different flavour. Other options include garlic powder, 1-2 cloves of fresh garlic, cayenne pepper, red pepper flakes, seasoning salt or onion powder.
How to make vegan roasted red pepper dip:
Step 1
First, place a large frying pan or skillet on the stovetop on low-medium heat and add the coconut oil to the pan.
Step 2
Once the oil has melted, add the chopped onion to the pan and cook it for a few minutes, until it is translucent.
Step 3
Then add the chopped red pepper and parsnips to the pan and cook them for about 10 minutes, stirring intermittently, until the vegetables are soft and tender.
Step 4
Let the vegetables cool off and then transfer them to your food processor or high speed blender. Add the rest of the dip ingredients to the food processor or blender.
Step 5
Lastly, blend everything well until it's smooth and creamy. Then serve and enjoy!
Serving ideas:
This vegan roasted red pepper dip is the perfect appetizer and can be served with raw veggies, crackers, pita chips, fresh bread, or tortilla chips. This parsnip dip can also be used as a spread for sandwiches or burgers or you could use it as a pasta sauce!
Frequently asked questions:
No this is not a spicy dip.
Store this veggie dip in the fridge in an airtight container for up to 7 days.
Other vegan sauces and dips you will love:
Recipe
Vegan Roasted Red Pepper Dip
Equipment
Ingredients
- 3 tablespoon coconut oil
- 1 small white onion, diced (or sub 1/3 chopped green onion)
- 1 red bell pepper, washed and diced (or 2 small ones)
- 2 cups peeled and diced parsnips
- 1 cup avocado oil
- 1/3 cup raw cashews
- 1 tablespoon Herbs de Provence spice blend
- 1/2 teaspoon sea salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
Instructions
- Place a large pan on the stove on medium heat.
- Add the coconut oil to the pan and allow it to melt.
- Add the chopped onion to the pan and cook it for a few minutes until it becomes translucent.
- Add the chopped red pepper and parsnips to the pan and sauté for about 10 minutes, stirring every couple minutes, until the vegetables are tender.
- Turn the burner off and allow the ingredients to cool.
- Transfer the cooked vegetables to your food processor or high-speed blender and add the remaining ingredients.
- Blend well until smooth.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Instead of avocado oil you can use olive oil.
- Instead of raw cashews you could use pine nuts.
Kelly @a girl worth saving
This looks amazing and I would highly recommend you read the Queen’s Code by Alison Armstrong so you discover why men are messy 🙂 it changed my life.
Erin Carter
I guess it's all about the baby steps!
Erin Carter
Haha oh ya that too! Oh man I am sure if we got a group of women together this list would become endlessly long...
Erin Carter
It's so bizarre hey? oh boys!
Donna Ross
And when cleaning the toilet, yes, the tank and the stool are part of the toilet!
Anonymous
Hey if dishes make it to the sink or above the dishwasher, I'd count that as a score! Laundry goes in the basket not on the floor and wet towels are hung up after use! Not rocket science, but--
alanna dB
I hear ya on the cleaning thing! I've given up thinking Nathan will ever notice our floor needs to be vacuumed or the bathrooms cleaned & just tell him when they need to be done. Luckily, he's reasonably good with the dishes. haha.