Cashew Roasted Red Pepper Dip

Serve this Cashew Roasted Red Pepper Dip with a platter of crackers and vegetables such as cauliflower florets, raw green beans, celery sticks, cucumber slices, and kohlrabi slices. A great cheese-like dip for the holidays! It's also grain-free!

This recipe is from Alissa at Nourishing Meals. Her new Nourishing Meals book releases on October 11th, 2016. Nourishing Meals is the ultimate guide to eating healthfully as a family—a simple, practical cookbook that shows how easy it is to ditch processed foods, one meal at a time, with 365 delicious, whole food-based, allergen-free recipes that the entire family will love.

Pre-Order it here!

What is a Grain-Free Diet?

Grain-Free is the elimination of all grains including wheat,  rice, corn, barley and oats.  A grain-free diet has been proven through the personal experience of hundreds of people worldwide who have experienced significant relief from symptoms of Crohn’s disease (and many other illnesses of the digestive system) and also for chronic fatigue. (source)

Cashew Roasted Red Pepper Dip

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Course Starters

Ingredients

  

• 1 cup raw cashews
• 1/2 cup Water
• 2 large roasted red bell peppers or 4 small ones
• 1/4 cup Extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons nutritional yeast
• 1 clove Garlic
• 1 teaspoon Herbamare or to taste

Instructions

 

• If you don’t have a high-powered blender then place the cashews in water and soak for about 3 hours. Then add cashews and remaining ingredients to blender and blend.
• If you have a high-powered blender, place all ingredients into the blender and blend until smooth and creamy. Put in a container and place in the refrigerator to chill before serving. Dip will thicken slightly as it chills.
• Place into a bowl and sprinkle with chopped chives if desired. Store in a covered glass container in the refrigerator for up to a week.