Nutty-Bean Cheese Dip

ABOUT THE RECIPE:

This yummy, “cheezy” tasting dip does double duty as a sandwich spread. White beans and raw cashews, blended together, result in a creamy vegan cheese dip!

INGREDIENTS:

• 1 can (15 ounces) white beans (any variety), drained and rinsed
• 1/2 cup raw cashews (soaking first is optional; see notes for instructions and substitution)
• 2 tablespoons water, plus more as needed
• 4 teaspoons freshly squeezed lemon juice
• 1 small clove garlic
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional, to taste)
• 2 tablespoons diced sweet red pepper, plus more for garnish

INSTRUCTIONS:

Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until almost smooth. Add more water if thinner consistency is desired. Do not over process.

Transfer to a pretty bowl and fold in the diced pepper. Top with more diced pepper for garnish. Serve with carrot sticks, sweet pepper sticks, crackers, or tortilla chips on the side.

CHEF’S NOTES:

• To soak cashews, put them in a small bowl and pour just enough water over the cashews to cover completely. Put the bowl in the refrigerator and let the cashews soak for 1 to 4 hours. Drain the cashews and rinse with cool, running water. Proceed with recipe as directed.
• If preferred, you may use raw sunflower seeds in place of the cashews.