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arial shot of a small bowl of vegan cheese dip and another bowl of chips. cashews and red bell peppers are also on the table.

Vegan Cheese Dip with Roasted Red Peppers

Move over Velveeta we've got competition and this version is plant-based and healthy. Think creamy, smoky, and cheesy. Use it as a dip or as rich vegan mac and cheese.
Prep Time 10 mins
Course Appetizer, Condiment, Dip
Cuisine American
Servings 10 ounces


  • Vitamix


  • 1.5 cups Raw cashews
  • 1 each Roasted bell pepper
  • 1 each Lemon juice only
  • ¼ cup Water
  • ½ teaspoon Sea salt
  • 1 tablespoon Nutritional yeast
  • ½ tablespoon Sriracha (or sub other hot sauce)
  • ¼ teaspoon Liquid smoke


  • In a high-speed blender add all of the ingredients. Blend until super duper creamy. 
  • If you don't have a high-speed blender like a Vitamix, you will have to soak the cashews for at least an hour before making the cheese dip. 
  • Serve with chips or vegetables. The sauce thickens when cold. Lasts a week in the refrigerator in an airtight container.
Keyword cheese, dip, sauce, vegan