Cheesy Vegan Roasted Red Pepper Dip

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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.

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❤️ 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.

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🔪 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.