Roasted Red Pepper and Cashew Dip

Ingredients

• 1 1/2 cups raw cashews
• 3 red bell peppers
• 2 tablespoons olive oil, divided
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons water, as needed

Method

1. 1

   Place the cashews in a bowl and cover with hot water. Let soak at room temperature until softened.

2. 2

   Preheat the oven to 425°F. Rub the bell peppers with 1 tablespoon olive oil and place on a baking sheet.

3. 3

   Roast the peppers, turning occasionally, until the skins are blistered and blackened in spots.

   20:00 · Roast peppers
4. 4

   Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam to loosen the skins.

   10:00 · Steam peppers
5. 5

   Peel off the pepper skins, remove the stems and seeds, and roughly chop the flesh.

6. 6

   Drain the soaked cashews and transfer to a food processor along with the roasted peppers, garlic, lemon juice, nutritional yeast, smoked paprika, salt, and red pepper flakes.

7. 7

   Process until smooth, scraping down the sides as needed, adding the remaining 1 tablespoon olive oil and water a tablespoon at a time to reach a creamy, spoonable consistency.

8. 8

   Taste and adjust salt or lemon juice as needed. Transfer to a serving bowl and chill before serving.

   30:00 · Chill dip