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Roasted Red Pepper-Cashew Dip or Spread

Source: 

Nancy found it in a newspaper

Nancy brought this extraordinarily delicious, very easy dip to our summer potluck.

Ingredients: 

120 ml 1/2 c. raw, unsalted cashews
2 roasted red peppers, well-drained (jarred ones work fine)
15 ml1 T. lemon juice
5 ml1 tsp. salt
120 ml1/2 c. nutritional yeast

Instructions: 

Place all ingredients in a food processor or blender. Blend until smooth, about 1 minute.

Makes about 2 cups.

Notes: 

Ideas: use for dipping pita bread, crackers, chips, or veggies, or use as a sandwich filling, or spread it on toast.