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Sriracha Red Pepper Tofu Dip

This tofu based dip is healthy, creamy, easy to make and full of flavor with just the right amount of spice. Use it on your favorite sandwiches, wraps, salads, crackers, chips, bowls and more!
Prep Time15 mins
Chill time to set2 hrs
Total Time2 hrs 15 mins
Course: dinner, dips and spreads, Lunch, Snack
Cuisine: Gluten Free, North American, Vegan, Vegetarian
Keyword: cashew dip, cashew spread, dairy free, red pepper, roasted red pepper, spicy dip, spicy sauce, sriracha, tofu dip, tofu sauce, vegan cream cheese
Servings: 3 cups


  • 1 block Extra firm tofu, rinsed & cubed
  • 1 Red pepper, de-seeded and roughly chopped
  • 1 Large onion, peeled and roughly chopped
  • ½ cup Cashews, raw
  • 2-3 tbsp Sriracha *more for extra spice, stick to 2 tbsp for a mild version
  • 2 Lemons, juiced ~4 tbsp
  • ½ Lemon, zest
  • 2 tbsp Olive oil + 1 tsp for frying
  • 2 tbsp Water
  • 2 tsp Sea salt


  • In a non stick pan, heat 1 tsp of olive oil over medium heat
  • Add tofu, red pepper and onion to the pan and stir fry until onions are translucent and tofu is browned
  • While the tofu and vegetables are frying, add the cashews, water, sriracha, salt, lemon juice and zest and olive oil to a Vitamix or high powered blender
  • Add the cooked tofu and vegetables to the blender and mix on high speed until a smooth consistency is found throughout (stop and scrape down the sides, or use the tamper as needed)
  • Scrape out into a lidded, airtight container that holds at least 3½ cups and let cool for 15 minutes
  • Place the lid on the container and refrigerate for 1½-2 hours until set
  • When the dip is set, it will be creamy, thick and packed with flavor! Use it on your favorite sandwich, wrap, bowl, crackers, chips and more! Enjoy!


Store in an airtight container for ~1 week in the fridge.  Best if enjoyed within 5 days.