• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • eBooks
  • Fall Recipes
  • Free eBook

Create Mindfully

menu icon
go to homepage
  • About
  • Recipes
  • eBooks
  • Fall Recipes
  • Free eBook
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • eBooks
    • Fall Recipes
    • Free eBook
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dips

    Published: Feb 10, 2021 · Modified: Jul 28, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Cheesy Vegan Roasted Red Pepper Dip

    Jump to Recipe Pin Video

    This simple Cheesy Vegan Roasted Red Pepper Dip will be the hit of the party! Made with tofu ricotta, it is sure to please.

    Cheesy Vegan Roasted Red Pepper Dip close up.

    Sometimes I mix ingredients for a portion of a recipe that is so good that it deserves to be its own recipe. That's what happened with this Cheesy Vegan Roasted Red Pepper Dip.

    I mixed roasted red pepper with tofu ricotta for a vegan manicotti filling and decided the filling needed to be a dip recipe. The tofu ricotta has been a huge hit on the blog and the addition of roasted red pepper elevates it a notch.

    This dip goes well with veggies and crackers, as well as a spread on a sandwich. Another roasted dip is my Tomato Basil Dip.

    Other roasted red pepper dips are my Red Pepper Hummus recipe, Vegan Roasted Red Pepper Dip recipe, and Roasted Red Pepper Tapenade Recipe.

    Please enable JavaScript in your browser to complete this form.

    Want to save this recipe?

    Loading
    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Tips
    • 🍽 Serving
    • Other Recipes with Tofu Ricotta
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Dip Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is creamy and flavorful.
    • It is really versatile.
    • It is simple and easy to make.

    🧾 Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    • Red pepper: I used a fresh red pepper that I roasted. You could also use a store-bought roasted red pepper if you're in a hurry.
    • Tofu: I used firm tofu packed in water found in the refrigerated section of the grocery store. You could also use extra firm tofu.
    • Olive oil: Adds a creamy texture.
    • Nutritional yeast: Adds a cheesy flavor. I really think the tofu ricotta needs it. You could also use store-bought vegan parmesan.
    • Lemon juice: Adds a bright note. Freshly squeezed lemon juice is best. Store-bought isn't as good.
    • Garlic: Adds a pungent flavor.
    • Dried basil:  I used dried basil, but you could also use fresh basil.
    • Salt and pepper: Enhances flavors and adds flavor.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

    Free 5 Part Email Series to Elevate Your Vegan Cooking

    We respect your privacy. Unsubscribe at any time.

    🔪 Instructions

    Step 1: Roast a red pepper. Slice it in half and place it on a parchment-lined baking sheet. Drizzle olive oil on top and roast in the oven until charred.

    Step 2: Make the tofu ricotta by mixing tofu, olive oil, nutritional yeast, garlic, lemon juice, dried basil, and salt and pepper in a food processor.

    Step 3: Add the roasted red pepper to the tofu ricotta, and mix until creamy.

    Step by step photos of making the recipe.

    💭 Tips

    • To roast the red pepper, you can use several different methods, including over the stovetop or grill, or by roasting it in the oven. I prefer the oven method because you don't have to babysit it.
    • You can also buy store-bought roasted red peppers if you are pressed for time.
    • You can make the roasted red pepper in advance, like the day before, or you could make the tofu ricotta the day before.
    • If you're into batch cooking and meal prepping, make a double batch of this recipe and use half in Tofu Manicotti or lasagna.
    Dip with vegetables on cutting board.

    🍽 Serving

    • On toast
    • In sandwiches
    • As a dip with veggies or crackers
    • In manicotti or calzones

    Other Recipes with Tofu Ricotta

    • Tofu Ricotta Stuffed Breadsticks
    • Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
    • Vegan Calzones
    • Mashed Cauliflower with Tofu Ricotta and Sun-Dried Tomatoes
    Cheesy Roasted Red Pepper Dip close up.

    👩🏻‍🍳 Recipe FAQs

    How do you roast red peppers without a grill?

    You can roast them over a flame on your stovetop or in the oven.

    How do you peel roasted red peppers?

    Once they have been roasted and cooled, the skins easily come off.

    Other Vegan Dip Recipes

    • Cheesy Vegan Spinach Dip
      Cheesy Vegan Spinach Dip
    • Roasted Tomato Basil Dip
      Roasted Tomato Basil Dip
    • Chipotle Black Bean Dip
      Chipotle Black Bean Dip
    • Green Goddess Dip
      Green Goddess Dip

    🎥  Video

    If you tried this Cheesy Vegan Roasted Red Pepper Dip Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Cheesy Vegan Roasted Red Pepper Dip
    Pin
    Print SaveSaved!
    5 from 1 vote

    Cheesy Vegan Roasted Red Pepper Dip

    This simple Cheesy Vegan Roasted Red Pepper Dip will be the hit of the party! Made with tofu ricotta, it is sure to please. 
    Course Dip
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 6
    Calories 99kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 1 red pepper

    Tofu Ricotta

    • 14 ounces firm tofu
    • 1 tablespoon lemon juice
    • 1 tablespoon dried basil
    • 3 tablespoons nutritional yeast
    • 1 clove garlic minced
    • 1 tablespoon olive oil + more for drizzling
    • Salt and pepper
    US Customary - Metric

    Instructions

    • Preheat oven to 450°.
    • Slice red pepper in half. Place on a parchment lined sheet pan. Drizzle olive oil on top and spread around. Roast at 450° for 15-20 minutes, or until charred. Let cool.
    • Tofu Ricotta: Mix all ingredients in a food processor.
    • When red pepper is cool enough to handle, peel off the skin. If there's some left on, that's fine, it adds a smoky flavor. Slice and mix with tofu ricotta in a food processor until smooth and creamy.

    Notes

    This recipe will last about 5 days in an airtight container in the fridge.
    Sign Up For My NewsletterGet a FREE ebook with my Top 10 Vegan Recipes as a welcome gift!

    Nutrition

    Calories: 99kcal | Carbohydrates: 4g | Protein: 8g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 26.5mg | Calcium: 98mg | Iron: 1.7mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Dips

    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Serrano Salsa on a plate with tortilla chips.
      Serrano Salsa
    • Cashew Mayo close up.
      Cashew Mayo
    • Vegan Dill Dip
      Vegan Dill Dip

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Namaste, I'm Willow!

    Photo of Willow Moon.

    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

    Read more →

    • YouTube
    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Fall Recipes

    • Roasted Sweet Potato and Apple Salad
      Roasted Sweet Potato and Apple Salad
    • Vegan Pumpkin Pasta
      Vegan Pumpkin Pasta
    • 3 Ingredient Vegan Chili
      3 Ingredient Vegan Chili
    • Peanut Butter Caramel Apples
      Peanut Butter Caramel Apples
    • Cranberry Ice Cream in a bowl with a spoon.
      Cranberry Ice Cream
    • Vegan Pumpkin Spice Latte with cinnamon sticks.
      Vegan Pumpkin Spice Latte

    Popular Recipes

    • Tofu Ricotta
      The Most Amazing Tofu Ricotta
    • Vegetable Fritter being dipped into vegan chipotle ranch dressing.
      The Most Amazing Vegetable Fritters
    • Homemade Payday Bars
      Homemade Payday Bars
    • 4 Ingredient Sriracha BBQ Sauce
      4 Ingredient Sriracha BBQ Sauce
    • Chocolate Overnight Oats Without Chia Seeds in a mason jar with spoon.
      Chocolate Overnight Oats Without Chia Seeds
    • Banana Cream Pie Overnight Oats
      Banana Cream Pie Overnight Oats

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Disclosure Policy
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Tip Jar

    Featured In:

    A list of magazines that Create Mindfully has been featured in like Good Housekeeping, Dr. Axe, Peta, and more.

    Copyright © 2014 - 2023
    Create Mindfully - All Rights Reserved.

    Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Willow Moon and Create Mindfully with appropriate and specific direction to the original content. All photos and artwork are property of Willow Moon and Create Mindfully. Do not duplicate or copy without proper consent.