an edible kidney-shaped nut that is easy to eat by the handfuls
Sometimes it takes a good dip to eat your vegetables. Some common dips I see most often are ranch, hummus, and guacamole. Those are good, but they can get boring, so I decided to experiment with the ever so healthy cashew. I have seen a lot of people making recipes with blended cashews to give the dish a rich and creamy taste, so I decided to give it a try, and I don’t regret it! This dip is so good and packs a lot of flavor. It can definitely help you eat more vegetables. Plus, you are getting a healthy dose of vitamins and minerals. I call this “cheese” because it has a cheesy taste from the nutritional yeast. I like using nutritional yeast because it is known to be a natural antibacterial immune-booster. Yes, please! I think this recipe would be good as a salad dressing, or as a pasta sauce. Don’t be afraid to add more water to reach a thinner consistency.
- ½ cup unsalted raw cashews
- ½ medium red bell pepper, roughly chopped
- 2 teaspoons apple cider vinegar
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon salt
- Red pepper chili flakes, to taste
- Soak the cashews in enough water to cover them for 8-12 hours. Then, rinse and drain the water.
- Grab a high-powered blender and add the red bell pepper, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, and red pepper chili flakes. Blend for 2-3 minutes.
- After a few minutes, stir well and add water to reach desired consistency. Blend until smooth.