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 makes the perfect healthy appetizer.
Why you will love this recipe:
- This dip tastes amazing! It is so smooth and creamy and the flavours blend perfectly.
- It's really easy to make and uses a handful of ingredients that you can find at any grocery store.
- This healthy dip is loaded with vegetables including both red bell peppers and parsnips.
- This is one of those delicious dip recipes that makes the perfect appetizer for parties, game day, Super Bowl parties, picnics or any other event.
- This red pepper dip can be served with many different things including chips, crackers, fresh vegetables or it can be used as a sandwich spread or sauce for hamburgers.
- This tasty dip recipe is gluten free, dairy free, vegan, paleo, Whole30 compliant and sugar free.
- It's made without white beans, nutritional yeast, maple syrup or lemon juice.
Taste and texture:
This dip is always a huge hit because it has such an amazing taste. It is a little bit sweet, has a slight smoky flavor and is also nice and savoury. The caramelized roasted peppers, parsnips and onions blend together so well to give this delicious recipe the best smooth and creamy consistency with a gorgeous red-orange color.
If you love vegetable based dips and vegan dips you will also love my vegan carrot dip!
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at any local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Fresh red bell peppers - You will just need one red bell pepper to make this delicious dip. It gets roasted and gives this dip the most amazing flavour and gorgeous color.
- 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. They are a key ingredient for making this dip.
- Raw cashews - When blended with the vegetables the cashews help make this red pepper cashew dip recipe so smooth, thick and creamy. They also add a bit of sweetness to the dip. 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 to turn this into a vegan roasted red pepper hummus recipe.
- Avocado oil - this helps make this dip so smooth and creamy. Instead of avocado oil you could use olive oil too.
- Herbs and spices - the only spices you need for this dip are sea salt, ground black pepper and herbs de Provence spice blend.
First, place a large frying pan or large skillet on the stovetop on low-medium heat and add the coconut oil to the pan.
Once the oil has melted, add the chopped onion to the pan and cook it for a few minutes, until it is translucent.
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, roasted and tender.
Now let the vegetables cool off and then transfer them to your food processor or high-powered blender. Add the rest of the dip ingredients to the bowl of the food processor.
Lastly, blend everything well until you have a smooth and creamy dip that is your desired consistency. Then serve and enjoy!
Chef's tips and recipe variations:
- If you can't eat cashews you can use pine nuts instead. You could also try using drained chickpeas as an alternative.
- Feel free to change up the herbs and spices to give this dip a different flavour. Other options I suggest would be garlic powder, 1-2 cloves of garlic, cayenne pepper, red pepper flakes, seasoning salt or onion powder.
- Instead of avocado oil you can use extra virgin olive oil.
- To make this dip look even prettier you can top it with a bit of fresh basil.
How to serve:
This creamy dip makes a great healthy snack or party appetizer and is perfect for game day, Super Bowl parties, picnics, barbecues, and parties. This vegan red pepper dip pairs really well with raw veggies such as carrot sticks, cucumber slices, celery sticks, snow peas, chopped bell peppers, cauliflower or broccoli. It's also a great dip to serve with crackers, gluten-free crackers, pita chips, fresh bread, tortilla chips or pita bread.
This parsnip dip can also be used as a delicious spread for sandwiches, burgers or veggie burgers.
You could even use this dip as a delicious pasta sauce!
If you bring this dip to a party just be sure to transport it in a sealed container.
How to store:
Store this veggie dip in the fridge in an airtight container or cover the bowl with plastic wrap for up to 7 days.
Frequently asked questions:
No this is not a spicy dip.
Other recipes you will love:
- Vegan spinach artichoke dip
- Vegan dill pickle dip
- The best vegan cauliflower soup recipe
- Vegan pumpkin risotto
- Easy vegan walnut pesto
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Vegan Roasted Red Pepper Dip
- 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)
- 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!
- 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.