In a blender, combine roasted red peppers, garlic, roasted green onions, cashews, lemon juice, and paprika (if using).

With the blender running, slowly drizzle in the olive oil until smooth and creamy. Add more oil as needed to adjust consistency.

Taste and season with kosher salt and freshly ground black pepper. Add a splash more lemon or vinegar if you want more brightness.

Transfer to a jar or container. Keeps in the fridge for up to 1 week. For longer storage, freeze in small batches.