You are going to love this vegan roasted red pepper dip. It combines cashews and parsnips for a rich, naturally sweet flavour and an exceptionally smooth, creamy texture. Easy to prepare and wholesome, it makes a perfect healthy appetizer.
Homemade dips are among the best starters: they taste fresher than most store-bought options and you can control the ingredients. This roasted red pepper and parsnip dip is one of my favourites — smooth, flavorful, and versatile. It pairs beautifully with raw vegetables, crackers, pita, or as a sandwich spread.
Recipe highlights:
- Delicious texture and flavour. Thick, silky, and well balanced — the roasted vegetables and cashews create a luscious dip.
- Simple to make. Minimal hands-on time and straightforward steps.
- Healthy and allergy-friendly: this dip is gluten-free, dairy-free, vegan, paleo, Whole30 compliant, and sugar-free. It’s also made without beans, chickpeas, nutritional yeast, maple syrup, or cream cheese.
Ingredient notes:
See the recipe card below for exact measurements.
- Produce: red bell pepper, parsnips, and onion (white or yellow). Roasting the parsnips with the pepper brings out a sweet, rich depth that makes this dip special.
- Raw cashews: blended with the vegetables, they create the creamy, velvety base. Use raw cashews; pine nuts can be substituted if needed.
- Avocado oil: helps achieve a smooth texture. Olive oil works well as an alternative.
- Seasoning: sea salt, ground black pepper, and Herbs de Provence keep the flavour bright and aromatic.
Recipe variations and add ins:
Adjust herbs and spices to your taste. Try garlic powder or fresh garlic, cayenne, red pepper flakes, or your favourite seasoning blend for a different flavor profile.
How to make vegan roasted red pepper dip:
Step 1
Heat a large skillet over medium heat and add the coconut oil to melt.
Step 2
Add the diced onion and cook a few minutes until translucent.
Step 3
Add the chopped red pepper and diced parsnips and sauté about 10 minutes, stirring occasionally, until tender.
Step 4
Turn off the heat and let the vegetables cool slightly. Transfer them to a food processor or high-speed blender and add the remaining ingredients.
Step 5
Blend until the mixture is completely smooth and creamy. Adjust salt and pepper to taste, then serve.
Serving ideas:
Serve this dip with raw vegetables, crackers, pita chips, fresh bread, or tortilla chips. It also works well as a sandwich or burger spread, or even as a light pasta sauce.
Vegan roasted red pepper dip FAQs:
No — this recipe is mild. You can add cayenne or red pepper flakes if you prefer heat.
Store in an airtight container in the refrigerator for up to 7 days.
Other vegan sauces and dips you will love:
-
Dairy-free Spinach and Artichoke Dip (paleo & vegan)
-
Easy Vegan Walnut Pesto with Basil
-
Vegan Dill Pickle Dip with Cashews
-
Nut Free Vegan Cheese Sauce with Cauliflower
If you try this recipe, tag the creator on social platforms to share your result and consider leaving a review in the recipe section.
Recipe
Vegan Roasted Red Pepper Dip
Equipment
-
food processor or high-speed blender
Ingredients
- 3 tablespoons coconut oil
- 1 small white onion, diced (or sub 1/3 cup chopped green onion)
- 1 red bell pepper, washed and diced (or 2 small ones)
- 2 cups peeled and diced parsnips
- 1 cup avocado oil (or olive oil)
- 1/3 cup raw cashews (or pine nuts)
- 1 tablespoon Herbs de Provence spice blend
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Place a large pan on the stove over medium heat and add the coconut oil.
- When the oil melts, add the chopped onion and cook until translucent, a few minutes.
- Add the chopped red pepper and parsnips and sauté about 10 minutes, stirring occasionally, until tender.
- Turn off the heat and let the mixture cool slightly.
- Transfer the cooked vegetables to a food processor or high-speed blender. Add the avocado oil, cashews, Herbs de Provence, salt, and pepper.
- Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Serve and enjoy.
Notes
- Nutritional values are estimates and depend on exact ingredients used.
- Olive oil can replace avocado oil.
- Raw cashews can be swapped for pine nuts if necessary.