Smoky Roasted Red Pepper Vegan Ricotta Dip

"Roasted Red Pepper Vegan Ricotta Dipsmoky roasted red peppers blended into vegan ricotta with smoked paprika and black pepper for a flavorful appetizer."

CiaoBella

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8/3/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This vibrant vegan ricotta dip features smoky roasted red peppers blended into creamy, plant-based ricotta with a punch of smoked paprika and freshly cracked black pepper. Perfectly oil-free and packed with flavor, it’s an irresistible appetizer for any gathering. Serve with crunchy veggie sticks, gluten-free crackers, or warm pita for a wholesome, satisfying snack that’s allergy-friendly and entirely plant-based.

vegan appetizer smoky oil-free creamy plant-based

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Comments

Name: Smoky Roasted Red Pepper Vegan Ricotta Dip
Yield: 6
Ingredients: 1 cup raw cashews, soaked in hot water for 1 hour and drained; 1 large roasted red bell pepper, peeled and seeds removed; 1/4 cup unsweetened plain plant-based yogurt (e.g., almond or soy); 1 tablespoon fresh lemon juice; 1 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/4 teaspoon freshly cracked black pepper; 1 small garlic clove, minced; 2 tablespoons nutritional yeast; 2–3 tablespoons water, as needed for blending

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