Roasted Red Pepper Pumpkin Cashew Dip

  • Author: Amber Romaniuk
  • Yield: 4 - 6 1x


  • 1 cup cashews soaked overnight in water
  • ½ cup canned pumpkin puree
  • 1 bell pepper roasted
  • ½ cup light olive oil
  • pinch of sea salt
  • Pinch of pepper
  • Pinch of basil
  • Pinch of garlic powder
  • 1 tsp olive oil (for roasting the peppers)


  1. Preheat oven to 350 degrees and put a piece of parchment on a cookie sheet for the peppers.
  2. Slice peppers and drizzle with a teaspoon of olive oil and add a pinch of sea salt, pepper, basil and garlic powder.
  3. Roast for about 25-30 minutes.
  4. Add cashews, pumpkin, peppers and olive oil to a food processor or high speed blender and blend until fully mixed.
  5. Serve up with your favorite crackers, veggies or add to toast and wraps.
  6. Serves 4-6 and makes about 1.5 cups of dip.
  7. Store in the fridge for up to a week.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Pin It on Pinterest

Share This