A tasty dip that's great to share!
Cashew Roasted Red Pepper Dip
- 1 Cup Raw Cashews
- 1/2 Cup Water
- 2 Large - or - 4 Small Roasted Red Bell Peppers
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Tbs Fresh Lemon Juice
- 2 Tbs Nutritional Yeast
- 1 Garlic Clove
- 1 Tsp Herbamare (or to taste)
Place all ingredients into a high power blender and blend until smooth and creamy (if you don’t have a high-powered blender, place the cashews in water and soak for about 3hours beforehand).
Put in a container and place in the refrigerator to chill before serving. Dip will thicken slightly as it chills.
Sprinkle with chopped chives if desired and serve.
Store in a covered glass container in the refrigerator for up to a week.