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Preheat the oven broiler to 425 °F (220°C).
Prepare the peppers. Clean the red bell peppers and pat them dry. Slice the peppers in half lengthwise. Cut off the stems and remove the seeds.
Roast them. Line a baking sheet with parchment paper and arrange the bell peppers on it, placing them cut side down. Roast the bell peppers for 25-30 minutes. The bell peppers are done when their skin is almost entirely black.
Peel them. Allow the bell peppers to cool for at least 30 minutes before carefully removing and discarding the darkened skin. It’s okay if there are still some black parts. It doesn’t have to be perfect.
Add all of the ingredients to a blender. Drain the soaked cashews and add them to a high-speed blender. Then, add the roasted red bell peppers, yogurt, olive oil, white vinegar, garlic, smoked paprika, and salt.
Blend. Blend on high speed for about 30 seconds or until smooth. Note: You can blend for a shorter or longer time, depending on the texture you prefer. Once the texture is smooth, taste the dip and adjust the saltiness to your liking.
Serve. You can serve it right away or let it chill for a few hours in the refrigerator before serving.