Cashew Red Pepper Dip

Get ready for a dip that's so incredibly creamy and bursting with savory flavor. Your guests will never guess it's completely plant-based! This recipe was a game-changer for me when I was looking to ditch dairy, proving that you don't need a single drop to achieve a rich, satisfying texture. It's truly a testament to how delicious and deceivingly simple plant-based cooking can be. Serve it up and watch the disbelief (and delight!) spread.Be clear, be confident, and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

Ingredients:

• 3/4 cup soaked cashews (I soak them in very hot water for 10 minutes) then drain

• 1/2 of a roasted red pepper, ( I buy the jar, soaked in water and not oil) start with a 1/2 of one

• 1/4 cup milk (most plant-based will work, I use soy)

• 1 clove of garlic (it all goes in the blender, so don’t worry about chopping it up)

• 1/2 tsp salt

Put everything into a blender or food processor and blend until smooth. Refrigerate for at least an hour, before serving.

Serving suggestions: of course veggies, but consider smashed potatoes, smashed brussel sprouts, and so on.

Enjoy!