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!
1 can 15 ounces white beans, drained and rinsed
1/2 cup raw cashews (soaking first is optional, see note)
2 tablespoons water, plus more as needed
4 teaspoons freshly squeezed lemon juice
1 clove garlic
1/2 teaspoon sea salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons diced sweet red pepper plus more for garnish
Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until smooth and creamy. 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, or tortilla chips!
CHEF’S NOTE: 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.